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Roasted Sweet Potato Brown Rice Salad

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A delightful and nourishing salad combining roasted sweet potatoes and brown rice, perfect for a meal or side dish.

Ingredients

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  • 2 cups roasted sweet potatoes
  • 1 cup cooked brown rice
  • 1/2 cup pecans, chopped
  • 1/4 cup pumpkin seeds
  • 1/2 cup dried cranberries
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh ginger, grated
  • 1 orange, juiced and zested
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss sweet potatoes in olive oil, salt, and pepper and roast for 25-30 minutes until tender.
  3. In a large bowl, combine cooked brown rice, roasted sweet potatoes, pecans, pumpkin seeds, and dried cranberries.
  4. In a small bowl, whisk together olive oil, apple cider vinegar, grated ginger, orange juice, and orange zest to make the dressing.
  5. Pour the dressing over the salad and toss gently to combine.
  6. Serve warm or at room temperature.

Notes

Ensure that sweet potatoes are cut evenly for consistent roasting. Adjust seasoning to taste.

Nutrition

Find it online: https://mydailyrecipeideas.com/roasted-sweet-potato-brown-rice-salad/

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