Southwestern Wild Rice and Sweet Potato Salad

Step 1

Roast Sweet Potatoes - Heat oven to 425°F. Toss sweaHeat oven to 425°F. Toss sweet potato in olive oil, and season with salt & pepper. Arrange on a baking sheet or baking dish.Bake for 15 minutes, remove from the oven and turn the, then continue to bake for another 10-15 minutes until a fork goes into the sweet potatoes easily. Remove from oven and set aside to cool.

Step 2

Prepare wild rice - Cook rice according to package directions. You should end up with just over 2 cups of cooked rice. Allow to cool completely before assembling the salad.

Step 3

Vinaigrette - Shake together all vinaigrette ingredients and toss salad thoroughly.

Step 4

Combine salad - combine cooled sweet potato, cooled rice, and remaining salad ingredients including carrot, celery, red pepper, yellow pepper, red onion, and cilantro. Add the chili lime vinaigrette, and toss to combine. Enjoy!