Ingredients

The following ingredients have 4 Servings
  • 1 pkg. (4.3 oz.) Long Grain & Wild Rice Mix
  • 2-1/2 cups peeled & chopped sweet potatoes, ((3/4ths of 1 lb. or 2 medium potatoes))
  • 1-1/2 tablespoons olive oil
  • Fine sea salt & pepper
  • 8 gently packed cups (8 oz.) mixed greens
  • 1/2 cup sliced almonds
  • 1 cup pomegranate arils ((1 large pomegranate) (Note 3))
  • 2-4 ounces crumbled goat cheese or feta ((add to preference))
  • 1 tablespoon honey
  • 1 large lemon ((2 tablespoons juice, 1/4 teaspoon zest))
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano

Instruction

  • PREP: Preheat the oven to 400 degrees F. Set out an extra-large sheet pan.
  • WILD RICE: Prepare the wild rice either according to the package directions or for a homemade version, see Note 1. Let cool completely before using (I pop it in the fridge.)Wild rice can be made up to 3 days in advance. Store in an airtight container in the fridge.
  • SWEET POTATO PREP: Peel and chop the sweet potato into small cubes (1-inch) and place them on the large sheet pan. Drizzle on olive oil and sprinkle generously with salt & pepper (I add 1/4 tsp salt & 1/8 tsp pepper). Toss to coat evenly then space them out so they have plenty of room.
  • ROAST SWEET POTATOES: Bake for 10 minutes, flip and return to the oven for another 10 minutes. If not quite tender, flip again then bake for an additional 5-10 more minutes or until nicely roasted and fork tender. Watch carefully so they don't get over-roasted! Set aside to fully cool.
  • DRESSING: Combine all of the dressing ingredients in a glass jar or bowl. Season to taste. (I add 1/4 tsp salt and 1/8 tsp pepper.) Place the lid on the jar and shake (or whisk in the bowl) until combined. Taste and adjust (additional salt/pepper/honey). Store in the fridge until ready to use, shaking again before topping the salad.
  • COMBINE: (Read the next instruction first.) Toss together completely cooled wild rice mixture with the lettuce until ingredients are nicely integrated. Add the completely cooled roasted sweet potato, pomegranate arils, almonds, and cheese (adding to taste preference). Drizzle on dressing and toss gently until ingredients are nicely incorporated and fully dressed. Once dressed, salad needs to get eaten the same day--otherwise the dressing wilts and begins to break apart the lettuce.
  • STORAGE: Only add dressing, almonds, and cheese to the amount of salad you intend to eat that day. This salad is best eaten immediately after being dressed, so if you want leftovers, only add almonds, cheese, and dressing to the portion that will be eaten immediately.