WILD RICE, ROASTED SWEET POTATOES AND APPLE SALAD
- Active Time : 15 Minutes
- Total Time : 40 Minutes
- Serves : 6
- 2 tablespoons apple cider vinegar
- 2 tablespoons frozen apple juice concentrate , thawed
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon Pepper
- 1/4 cup extra virgin olive oil
- 2 small sweet potatoes , peeled and cut into 1/2-inch cubes (about 3 cups)
- 3 cups cooked wild rice
- 1 medium Honeycrisp or Pink Lady apple ,cored and cut into 1/2-inch pieces
- 1/2 cup chopped pecans , toasted walnuts
- 1/4 cup chopped parsley
Preheat the oven to 425 degree F. Spray a large, rimmed baking sheet with cooking spray.
In a small bowl, combine the vinegar, apple juice concentrate, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in the 1/4 cup oil. Set aside.
Place sweet potato on the baking sheet. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and drizzle with 1 tablespoon oil. Toss to coat and arrange in a single layer.
Bake for 20 to 25 minutes, stirring halfway through, until tender and lightly browned. Let cool.
In a large bowl, combine the sweet potatoes, wild rice, apples, walnuts and parsley. Add the dressing and gently toss to coat.
Tip: Using frozen apple juice concentrate in the dressing, as opposed to apple juice or cider, allows us to get a big hit of apple flavor, without thinning out the dressing too much, which could make the salad soggy.
Tip: While this recipe only uses a couple of tablespoons of frozen apple juice concentrate, you can pour the leftover amount into a freezer bag to have on hand when you want to add a hint of sweetness to any sauce, soup and stew. Oh, and you could always use it to make juice too!
Tip: We cooked our wild rice in salted water, per package direction. If you cook your wild rice without salt, you may want to adjust the seasonings in the salad before serving.