Ingredients

The following ingredients have 8 Servings
  • 3 cups (438g) chopped sweet potatoes (cut into 1/2-inch thick pieces)
  • 1 tablespoon olive oil
  • Fine sea salt and cracked pepper
  • 1 package (6 oz; 170g) Long Grain and Wild Rice Mix ( (like Uncle Ben's)(See Note 1))
  • 2 large apples ((we love Honeycrisp best) chopped or thinly sliced)
  • 1-2 ripe avocados (chopped or thinly sliced)
  • 2 teaspoons lemon juice
  • 1/2 cup (66g) dried sweetened cranberries
  • 1/2 cup (48g) sliced roasted almonds
  • 9 cups (8 oz; 231g) mixed greens lettuce ((I use a 50/50 blend spinach & spring mix leaves))
  • Optional: crumbled goat cheese or feta cheese (add to personal preference)
  • 2 and 1/2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon onion powder
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced garlic
  • 1/2 cup (108g) olive oil

Instruction

  • PREP: Preheat the oven to 425 degrees F. Peel and chop the sweet potato into 1/2-inch chunks and add to a large sheet pan.
  • SWEET POTATOES: Drizzle chopped potatoes with 1 tablespoon olive oil plus some salt and pepper (I add 1/2 teaspoon salt, 1/4 teaspoon pepper). Use your hands to toss and coat in oil and seasonings; then press in an even layer (the more room to roast, the better!). Bake for 10 minutes, flip and return to the oven for another 10 minutes. Flip once more and bake for 5-10 additional minutes or until the pieces are crisp-tender and roasted through. Set aside to cool to room temperature.
  • WILD RICE: Meanwhile, prepare the wild rice (either according to the package directions or see Note 1.) Once rice is tender, refrigerate about 10 minutes to cool down a bit so it doesn't wilt the lettuce.
  • DRESSING: Combine all of the ingredients in a small blender or food processor. Season to taste with salt and pepper (I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Pulse until combined and emulsified; taste, adjust to personal preference, and then pour into a dressing bottle or Mason jar and place in the fridge.
  • APPLE AND AVOCADO: Chop or thinly slice the apple and avocado(s). Drizzle 2 teaspoons lemon juice over all the pieces.
  • ASSEMBLY: Add lettuce to a large bowl. Top with room-temperature potatoes and cooled wild rice. Add cranberries, almonds, and optional feta or goat cheese. Add the apples and avocado.
  • STORAGE: I recommend only dressing what you will enjoy the same day. (Once dressed, the salad doesn't store well.) See tips in the post for storing the dressing and salad components separately.
  • DRESSING: Drizzle dressing over salad to personal preference. Gently toss salad with dressing and enjoy. You will likely not use all the dressing. Use leftovers on other salads or roasted vegetables; dressing stays good for 5-7 days in an airtight container in the fridge.