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Roasted Sweet Potato, Wild Rice, And Arugula Salad - Pinch Of Yum

Ingredients

  • 2 cups cooked wild rice (about 1/2 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
  • 1/2 cup cashew pieces
  • for the dressing
  • 1/4 cup freshly squeezed lemon juice (about 2 lemons – more to taste)
  • zest of the lemons
  • 1/3 cup good quality olive oil
  • 2 teaspoons agave nectar
  • 2 cloves garlic
  • 1/4 teaspoon salt

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