WILD RICE, FIG, SWEET POTATO & ARUGULA SALAD
I never understand why people hate salads. In my opinion, they are the perfect way to get everything you are craving -- flavor, texture, warm, crisp-- those people clearly aren't doing It right. This salad does just that.
Did you know wild rice is not actually a grain but a grass?? Pretty cool considering it tastes JUST like rice. It is higher in protein and antioxidants than most grains, too! Grass me up .
This is the perfect salad to make if you are one who meal preps because all you need to do is master a few key ingredients and toss It all together when ready to eat!
I n g r e d i e n t s
about 3 cups arugula
1 large sweet potato
organic dried Turkish figs
roasted pumpkin seeds
1/3 cup olive oil
1.5-2 small lemons, fresh squeezed
1 tbsp dijon, to start
2 teaspoons raw honey
1/4 teaspoon salt, to start
optional- half or 1 garlic clove ** blend in a food processor, blender, or whisk! Taste and adjust to your liking!
D i r e c t i o n s
Cook your wild rice according to instructions. Preheat your oven to 375. Peel your sweet potato (optional) and cut into 1 inch cubes. Drizzle with olive oil, sea salt, pepper. Roast your sweet potatoes on a parchment lined baking sheet until fork tender-- about 25-30 minutes,
Slice your figs into quarters. Add arugula, sweet potatoes, wild rice ( I added about 1 cup cooked) , and pumpkin seeds. Add dressing ( amount is preference) and toss to combine!