Try this Roasted sweet potato wild rice and arugula salad recipe, or contribute your own.
Suggest a better description1) preheat oven to 350 degrees
2) cook the wild rice according to package directions. Meanwhile, make the dressing by pureeing all the dressing ingredients in a food processor. When rice is done toss it with a little bit of the dressing and refrigerate. Let it rest for awhile so it takes on the flavors of the dressing
2) place sweet potatoes pieces directly on baking sheet. Drizzle with oils and sprinkle with chili powder salt and pepper. Store directly on pan to get everything mixed. Roadt for 20-25 minutes, stirring every so often to keep from burning. When the sweet potatoes are golden brown on outside, remove from oven and set aside.
3) toss the arugula, wild rice, sweet potatoes, cashews and the remaining dressing together. Serve warm or cold
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 (187g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 1057 | ||
Calories from Fat: 938 (89%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 104.2g | 139 % | |
Saturated Fat 16.3g | 81 % | |
Monounsaturated Fat 71.3g | ||
Polyunsanturated Fat 13.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 109.6mg | 4 % | |
Potassium 559.5mg | 15 % | |
Total Carbohydrate 27.7g | 8 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 24g | ||
Protein 11.9g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1057
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.