Roasted sweet potato, wild rice, pomegranate and feta salad
Indulge in the perfect blend of flavors with this roasted sweet potato, wild rice, pomegranate, and feta salad. A culinary experience that will tantalize your taste buds.
Ingredients:
- 2 sweet potatoes
- olive oil
- 1/3 cup wild rice
- 2 handfuls mixed salad leaves (or baby spinach)
- 1/2 pomegranate
- 1/4 cup feta
- 3 tablespoons olive oil
- 2 tablespoons cider vinegar
- 1/2 lemon (the juice)
- salt and pepper
Instructions:
- Start by peeling and cutting your sweet potatoes into cubes. Take a bowl and combine olive oil, salt, and pepper. Toss the sweet potato cubes in the mixture until they are evenly coated. Place the cubes on a baking sheet lined with parchment paper. Bake in a preheated oven at 200°C (400°F) for 15-20 minutes. In the meantime, prepare your rice.Once the sweet potatoes are done and your rice is cooked (rinse the rice under cold water), move on to the next steps. Deseed the pomegranate by quartering it and submerging the pieces in a bowl of water to extract the seeds without splattering juice.Next, assemble the salad by combining mixed greens, rice, sweet potatoes, pomegranate seeds, and crumbled feta cheese. For the dressing, mix 3 tablespoons of olive oil, 2 tablespoons of cider vinegar, a squeeze of lemon juice, salt, and pepper. And there you have it!
Summary:
- Calories: 1087 kcal
- Fat: 60 g
- Protein: 20 g
- Carbs: 126 g
- Potassium: 1594 mg
- Magnesium: 193 mg