I’m in serious need of something healthy to eat.
I didn’t think it could get much worse after Thanksgiving, but boy was I wrong. I always go into the holidays with such high expectations for myself as far as maintaining SOME sort of self control. But it always happens. I hit that point where I’ve eaten french toast, bagels, cookies, cake and ice cream in one day, for several days in a row and it’s at that point when I just say…Screw it.
I don’t regret one bite.
However, my body is now craving something more nutritious. It’s nearly impossible to go from all the holiday goodies, straight to plain green salads with a side of dressing. No thanks.
That’s why I thought this salad would be a great segue into 2015 and to getting back on track. It’s healthy, hearty, and still satisfies those carb cravings and sweet tooth desires.
I get it. It’s NOT a cookie. It’s NOT a piece of cake. But I promise, it’s a good one.
I love the color combination between the green arugula, black wild rice, and bright orange sweet potato. Roasted Sweet Potato and Wild Rice Salad We eat with our eyes first, right?
Ease yourself back into your normal routine and normal eating habits. Don’t be so hard on yourself. That’s actually my new years resolution. Not to be so hard on myself. As a mom, wife, friend, aunt, daughter, and blogger, I wear many hats (as we all do), and at times it can be overwhelming as I want to give 150% to it all. Sometimes it’s ok to just give 100% or 99%, and some days only 50%. It’s OKAY!! Each day I plan to think about and assess which one of my hats needs the most attention and simply do my best.
SO…I’m gonna do my best with easing into the new year, weaning myself off the cookie crack, ice cream, and cake, and continue to enjoy every bite along the way.
It’s good to be back after a couple of weeks off, and I’m pumped to share, inspire, and eat with you in 2015.
Starting with this.
Print
Roasted Sweet Potato and Wild Rice Salad
- Yield: 6 1x
Ingredients
- 2 cups cooked wild rice (about ½ cup raw)
- 2 large sweet potatoes (peeled and diced (about 3–4 cups))
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
- 3 cups arugula
- ½ cup cashew pieces
For the dressing
- ¼ cup freshly squeezed lemon juice (about 2 lemons – more to taste)
- Zest of the lemons
- ⅓ cup olive oil
- 2 teaspoons honey (or agave)
- 1 clove garlic
- ¼ teaspoon salt
Instructions
- Cook the wild rice according to package directions. Meanwhile, make the dressing by pureeing all the dressing ingredients in a food processor. When the rice is done, toss it with a little bit of the dressing and refrigerate. Let it rest for a little while so it takes on the flavors of the dressing.
- Preheat the oven to 350 degrees. Place the sweet potato pieces directly on a baking sheet. Drizzle with the oil and sprinkle with the chili powder, salt, and pepper. Stir directly on the pan to get everything mixed. Roast for 20-25 minutes, stirring every so often to keep from burning. When the sweet potatoes are golden brown on the outside, remove from the oven and set aside.
- Toss the arugula, wild rice, sweet potatoes, cashews, and the remaining dressing together. Serve warm or cold.
Notes
Adapted from Pinch of Yum
Happy new year. Cheers to you and all your hats.