Roasted Sweet Potato, Wild Rice, and Arugula Salad

Name: Roasted Sweet Potato, Wild Rice, and Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 large sweet potatoes, peeled and diced into ¾-inch cubes (about 3–4 cups); ½ cup raw wild rice; 1 tablespoon olive oil; 1 teaspoon chili powder; ¼ teaspoon salt, plus more to taste; Freshly ground black pepper to taste; 2 cloves garlic, minced; ¼ cup fresh lemon juice (from about 2 lemons, more to taste); 2 lemons Zest of 2 lemons; 2 teaspoons agave nectar; 3 cups fresh arugula; ½ cup raw cashew pieces

Recipe GLPRf1cfd908dbdd7f

Salad

45 min

417 cal

Servings: 4

Oven

SNAP eligible

A vibrant, nutrient-dense salad combining roasted sweet potatoes with nutty wild rice and peppery arugula, dressed in a bright lemon-garlic vinaigrette with a hint of chili warmth. Topped with crunchy cashews for texture, this dish works beautifully as a side, starter, or light main course.

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Ingredients

2 large sweet potatoes, peeled and diced into ¾-inch cubes (about 3–4 cups)

½ cup raw wild rice

1 tablespoon olive oil

1 teaspoon chili powder

¼ teaspoon salt, plus more to taste

Freshly ground black pepper to taste

2 cloves garlic, minced

¼ cup fresh lemon juice (from about 2 lemons, more to taste)

2 lemons Zest of 2 lemons

2 teaspoons agave nectar

3 cups fresh arugula

½ cup raw cashew pieces

Directions

Bring a pot of salted water to a boil and cook the wild rice according to package directions (typically 45 minutes to 1 hour). Drain if needed and set aside.
While the rice cooks, prepare the dressing: combine the minced garlic, lemon juice, lemon zest, agave nectar, and ¼ teaspoon salt in a food processor. Blend until smooth and well combined. Taste and adjust lemon juice and salt as needed.
Once the rice is cooked and still warm, transfer it to a bowl and toss with about one-third of the prepared dressing. Let the dressed rice rest and cool to room temperature or refrigerate for at least 15 minutes to absorb the flavors.
Preheat the oven to 350°F.
Spread the diced sweet potato cubes directly onto a baking sheet. Drizzle with the olive oil and sprinkle with the chili powder, ¼ teaspoon salt, and black pepper to taste. Toss everything together on the baking sheet until evenly coated.
Roast in the preheated oven for 20–25 minutes, stirring halfway through, until the sweet potatoes are golden brown on the edges and tender when pierced with a fork. Remove from the oven and let cool slightly.
In a large bowl, combine the arugula, dressed wild rice, roasted sweet potatoes, and cashew pieces. Pour the remaining dressing over the salad and toss gently until everything is evenly coated. Adjust seasoning with additional salt and pepper if desired.
Serve the salad warm or at room temperature, as preferred.

Comments

Grocery List Plus Editorial Staff4

This salad hits most marks for a Charlotte weeknight: sweet potatoes are a local staple, wild rice and arugula are stocked everywhere, and the ingredient list is straightforward with no specialty stops needed. The 45-minute time is honest—roasting the sweet potato takes 25 to 30 minutes, and you'll need an extra 5 to 10 minutes to cook wild rice if starting from scratch, bringing real time closer to 50. Cost per serving runs around $2.50 to $3, driven by the cashews and fresh arugula; agave nectar is a minor expense if you have it at home, but lemon and garlic are standard. The salad eats well for a family side or light main, reheats adequately if you keep dressing separate, though the arugula will wilt if dressed ahead and sits overnight.