Entree: Wild Rice and Roasted Vegetable Salad

Makes ~2 large salads

 Supplies

• ½ cup dry wild rice
• 1 small head of broccoli, cut into florets
• ½ large sweet potato, diced (about 1 cup)
• 2 cups mixed green lettuce
• ½ large carrot, thinly sliced
• ¼ cup feta cheese
• ¼ cup pistachios
• 2 tsp olive oil
• 1 ½ tsp salt
• Balsamic Vinaigrette

For the wild rice:

 Choose which ever method you prefer, stove top, baking, Instapot, etc.

You can find these cooking methods on our blog page:)

For the salad:

1. Preheat the oven to 400 degrees Fahrenheit.
2. Toss diced sweet potato in 1 tsp olive oil and 1 tsp salt. Place on a baking tray and bake for 20 minutes, tossing halfway.
3. Toss broccoli florets in 1 tsp olive oil and ½ tsp salt. Remove the baking tray with sweet potatoes and add broccoli. Bake for another 15 minutes, tossing halfway.
4. Allow sweet potatoes and broccoli to cool
5. Add 2 cups of mixed green lettuce to a large bowl with sweet potatoes, broccoli, wild rice, sliced carrots, pistachios, feta cheese and drizzle balsamic vinaigrette.
6. Toss to combine.