Home > Recipes > Sweet Potato and Wild Rice Salad

Sweet Potato and Wild Rice Salad

Name: Sweet Potato and Wild Rice Salad
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 Â½ teaspoons salt, divided; 1 cup uncooked wild rice, rinsed; 1 pound sweet potatoes, peeled and diced; 2 tablespoons olive oil, divided; Â½ teaspoon black pepper; Â½ cup tahini; 3 tablespoons fresh lemon juice, divided; 2 tablespoons honey; 2.5 ounces (about 3 cups) fresh arugula; 1 bunch Italian parsley, roughly chopped; Â½ cup pecan pieces, toasted; Â½ cup feta cheese, crumbled; Zest of 1 lemon

Hearty and nutritious Sweet Potato and Wild Rice Salad features fresh arugula, feta cheese, toasted pecans, and a tangy tahini and lemon dressing. Serve this filling salad on its own as a main dish or as a colorful addition to any seasonal spread.

Jessi Heggan

Print Recipe

Makes: 4 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Recipe Created By: Nick Castro
Featured In: Florida Farm & Family

Ingredients

1 ½ teaspoons salt, divided
1 cup uncooked wild rice, rinsed
1 pound sweet potatoes, peeled and diced
2 tablespoons olive oil, divided
½ teaspoon black pepper
½ cup tahini
3 tablespoons fresh lemon juice, divided
2 tablespoons honey
2.5 ounces (about 3 cups) fresh arugula
1 bunch Italian parsley, roughly chopped
½ cup pecan pieces, toasted
½ cup feta cheese, crumbled
Zest of 1 lemon

Instructions

Preheat the oven to 400 degrees.
In a medium pot, bring 1 ¾ cup water with ½ teaspoon salt to a boil. Once boiling, reduce heat to low and add the rice. Cover pot and cook for 45 minutes.
Meanwhile, in a small bowl, combine sweet potatoes, 1 tablespoon oil, ½ teaspoon salt and pepper. Toss to combine, then transfer sweet potatoes to a rimmed baking sheet and roast for 20 minutes or until fork-tender.
When rice is finished cooking, allow to cool, then fluff with a fork and set aside until ready to assemble salad.
In a small bowl, combine the tahini, lemon juice, honey, remaining 1 tablespoon oil, remaining ½ teaspoon salt and ¼ cup water. Whisk until smooth and set aside.
In a large serving bowl, combine the arugula, parsley, wild rice, roasted sweet potatoes, pecan pieces and tahini dressing. Toss to combine.
Sprinkle salad with crumbled feta and lemon zest. Season with additional salt and pepper to taste, if desired. Serve immediately.