Wild Rice and Sweet Potato Salad Recipe
The Wild Rice and Sweet Potato Salad recipe has so many gorgeous colors and textures in every forkful! Perfect for the holidays.
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Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Parchment paper
- Nonstick spray
- Saucepan
- Colander
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
- Microplane
- Spoon
- Spatula
- Mason jar
Ingredients
- 1 pound sweet potatoes ((peeled; cut into 1/2-inch cubes))
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper ((to taste))
- 1 cup wild rice
- 3 cups water or broth ((chicken or vegetable))
- 1 red bell pepper ((cored, seeded, and diced))
- 1 red onion ((diced))
- 4 scallions ((trimmed and sliced))
- ½ cup chopped fresh flat-leaf parsley
- 3 tablespoons olive oil
- 3 tablespoons white wine vinegar
- Finely grated zest and juice of orange juice
- 1 tablespoon honey ((or maple syrup))
- 1 teaspoon minced garlic
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