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Wild Rice, Sweet Potato, Arugula Salad

By Lark & Linen
  • minutes
  • Serves

INGREDIENTS

3 cups

Arugula

2 cloves

Garlic

2

Lemons, zest of

2

Sweet potatoes, peeled and diced (about 3-4 cups), large

2 tsp

Honey

1/4 cup

Lemon juice, freshly squeezed

2 cups

Wild rice, cooked

1 tsp

Chili powder

1/4 tsp

Salt

1

Salt and pepper

1 tbsp

Olive oil

1/3 cup

Olive oil, good quality

1/2 cup

Cashew pieces

1

Parmesan shavings