Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 578kcal 28%
Fat 35g 53%
Saturated Fat 5g 25%
Carbohydrates 58g 19%
Fiber 9g 36%
Sugar 21g 42%
Protein 13g 26%
Cholesterol 0mg 0%
Sodium 304mg 12%

Percent Daily Values are based on a 2,000 calorie diet.

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Roasted Sweet Potato, Wild Rice, and Arugula Salad

Name: Roasted Sweet Potato, Wild Rice, and Arugula Salad
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 4
Ingredients: 2 cups cooked wild rice (about 1/2 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; 1/2 cup cashew pieces; For the dressing:; 1/4 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; 1/4 teaspoon salt

Prep 15m

Cook 1h 5m

Total 1h 20m

This flavorful and hearty salad combines roasted sweet potatoes, wild rice, and vibrant arugula. Topped with crunchy cashews and dressed with a zesty lemon vinaigrette, it's the perfect blend of savory, sweet, and tangy flavors. Perfect for a light lunch or a colorful side dish.

Notes

Nutrition is for 6 servings. This salad is a little higher in calories and good fat (thank you, olive oil and cashews) but if you wanted to lighten it you could definitely cut some of the oil, the cashews, or add more arugula to bulk it up. You could also add more lemon juice to your dressing to make it go a little father while still keeping it light.

Nutrition Facts

Roasted Sweet Potato, Wild Rice, and Arugula Salad

Ingredients

For The Dressing

Steps

Nutrition Facts

Notes

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