Roasted Sweet Potato, Wild Rice, and Arugula Salad

Roasted Sweet Potato, Wild Rice, and Arugula Salad
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Category: salads


Serves: 4-6

2 cups cooked wild rice (about ½ cup raw)
2 large sweet potatoes, peeled and diced (about 3-4 cups)
1 tablespoon olive oil
1 teaspoon chili powder
salt and pepper to taste
3 cups arugula
½ cup cashew pieces

For the dressing:
¼ cup freshly squeezed lemon juice (about 2 lemons – more to taste)
zest of the lemons
1/3 cup good quality olive oil
2 teaspoons agave nectar
2 cloves garlic
¼ teaspoon salt


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Added 3 years ago by:
Suzanna Urszuly Suzanna Urszuly
     95 recipes
3 people cheffed this recipe
Stephanie Brooks HawkinsSuzanna Urszuly
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