Description
Roasted Veggie and Wild Rice Power Salad is hearty and warming. The perfect gluten-free recipe to keep you satisfied when it’s cold out.
Ingredients
Units
Scale
- 1 cup wild rice
- 3 cups water
- 1 tablespoon olive oil
- FOR THE ROASTED VEGGIES:
- 1 large sweet potato, cubed (peel if not organic)
- 1 head broccoli florets
- 4 teaspoons grapeseed oil, divided
- salt and pepper
- FOR THE DRESSING:
- 1 head of garlic, cloves broken up, but leave skin on
- 1/2 teaspoon grapeseed oil
- 1/4 cup tahini paste (sesame seed butter)
- 1/2 teaspoon onion powder
- 1/2 teaspoon honey (sub maple syrup or agave nectar for vegans)
- 1/2 teaspoon dijon mustard
- Salt and pepper to taste
- 1/4 cup + more hot water to thin
- FOR THE REMAINING INGREDIENTS:
- 1 bunch of kale, stems removed and leaves torn into bite-sized pieces
- 1 to 2 tablespoons olive oil
- 1/4 taspoon salt and pepper, each
- optional: 1 cup leftover turkey or chicken, cubed or shredded
- optional: handful dried cherries or cranberries for topping
Instructions
- Preheat your oven to 375 degrees F.
- FOR THE WILD RICE:
- In a small sauce pot bring the 3 cups water to a boil. Add the rice and olive oil; give it a good stir. Reduce to a simmer. Simmer covered for 40 to 50 minutes, or until the rice is tender. Drain off any excess liquid.
- FOR THE ROASTED VEGGIES:
- While the rice is cooking get the veggies into the oven. Spread the sweet potatoes and the broccoli florettes onto individula rimmed baking sheets. Toss them with the grapeseed oil and salt and pepper. Spread the veggies in an even layer.
- Roast the veggies for 20 to 25 minutes, make sure to stir them half way through. The veggies should be tender and slightly charred.
- FOR THE DRESSING:
- Toss the garlic cloves and the grapeseed oil . Tightly wrap them in tin foil. Directily place garlic cloves on the grate in the oven, or into a small baking dish or pan.
- Roast the garlic cloves 15 to 20 minutes, or until fork tender.
- Once the garlic cloves are cooked, allow them to cool for a few minutes before handling.
- Squeeze the soft garlic cloves from their skin into a small food processor along with the tahini paste, onion powder, honey, dijon mustard and 1/4 cup hot water. Pulse until well combined. Taste test and add salt and pepper as needed. Add more water a tablespoon at a time until your reach your desired consistency.
- Alternately you could use a fork to mash the garlic, and whisk the ingredients in a bowl.
- FOR ASSEMBLY:
- While the veggies are finishing up roasting add the stemmed kale to a serving bowl, add the olive oil and the salt and pepper. Use your hands to give the kale a good massage to help break down the tough leaves. Set aside until the veggies are done cooking.
- Once the veggies are done cooking add the wild rice, broccoli, and sweet potatoes to the kale. Also add the leftover turkey meat or chicken (optional). Toss the dressing into the salad and top with dried cranberries/cherries.
- Serve immediately.
- Leftovers can be stored together for a day or two, but they are best stored seperatly.
