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Sweet Potato, Wild Rice and Arugula Salad
This hearty Sweet Potato, Wild Rice and Arugula Salad is full of flavor and works great as a meatless main dish or a side dish alongside your favorite protein!
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4 servings
Calories: 286 kcal
Course:
Salad
Cuisine:
American
Ingredients
Salad
- 1 1/2 cups COOKED wild rice blend
- 1 sweet potato peeled, diced, and roasted
- 1 apple, diced
- 5 ounces baby arugula
- 1/3 cup dried cranberries
- 1/4 cup toasted chopped pecans
- 2 tablespoons Pepitas
- Kosher salt and fresh ground black pepper to taste
Balsamic Maple Vinaigrette
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- Kosher salt and fresh ground black pepper to taste
Instructions
- Combine together all of the ingredients for the salad. In a small bowl or jar with a lid, whisk or shake together the ingredients for the vinaigrette. Pour the vinaigrette over the salad just before serving and toss everything together until coated.
Cup of Yum
Notes
- If you aren't serving the salad right away or plan to have leftovers, store the dressing separately as the arugula will wilt quickly.
- Nutritional info. based on 4 servings
Nutrition Information
Calories
286kcal
(14%)
Carbohydrates
48g
(16%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
8g
Sodium
144mg
(6%)
Fiber
6g
(24%)
Sugar
21g
(42%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 286
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 8g | 47% |
| Sodium | 144mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.