Roasted Sweet Potato, Avocado & Wild Rice Salad



2 cups sweet potatoes, peeled and chopped

1 Tbsp. olive oil

Salt and pepper to taste

1 package long grain and wild rice mix 

1 large red apple or green granny smith

1 ripe avocado, peeled, pitted and cubed

2 tsp. lemon or lime juice

1/2 cup dried cranberries

1/2 cup sliced and toasted almonds (can substitute for walnuts or candied pecans)

8-10 ounces baby spinach or mixed greens 

Dijon Balsamic Dressing

1/2 cup extra virgin olive oil

3 Tbsp. balsamic vinegar

1 Tbsp. lemon or lime juice

1 Tbsp. Dijon mustard

1 garlic clove, minced

Kosher salt and pepper to taste


Preheat oven to 400˚F. Peel and chop sweet potatoes into cubes. Toss the sweet potatoes with 1 tablespoon of olive oil adding a pinch of salt and pepper. Bake for 25-35 minutes flipping sweet potatoes occasionally. Remove from oven and set aside.

Prepare the wild rice according to the package directions. Combine the roasted sweet potatoes with the cooked wild rice in a large bowl and place in the fridge.

Combine dressing ingredients in a small blender or a food processor. Blend until completely combined and set aside.

Chop the apple and avocado and toss with lemon juice to keep from browning. Add the apple and avocado combination to the sweet potato and wild rice mixture and then toss. Add lettuce, dressing, cranberries, and almonds, toss again and serve. 

Photo courtesy Chelsea’s Messy Apron