Sweet Potato, Wild Rice & Georgia Pecan Salad
Sweet Potato, Wild Rice & Georgia Pecan Salad | Enjoy a nutritious blend of roasted sweet potatoes, wild rice, and toasted Georgia pecans for a delicious and wholesome meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at georgiapecans.org.
Cooking tools:
- Pie dish
- Oven
- Baking sheet
- Spatula
- Pot
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Measuring cup
- Measuring spoon
- Fork
- Serving bowl
- Aluminum foil
Ingredients
- 2 cups cubed sweet potato (1-inch cubes)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1 clove garlic, minced
- 2/3 cup chopped Georgia pecans
- 1-1/2 cups uncooked wild rice blend
- 1/2 cup shredded carrots
- 1/2 cup finely chopped celery
- 1/4 cup dried cranberries or raisins
- 1/4 cup finely chopped red or sweet yellow onion
- 1/4 cup white wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon grated orange peel
- 1/2 teaspoon coarsely ground black pepper
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