roasted sweet potato + wild rice salad

When the weather starts to turn a bit cooler towards the end of the summer here in New England, I find that my salads get amped up with the addition of a hearty ingredient or two, like in this case, wild rice. A simple dressing made with fall-inspired flavors like maple syrup really bring this salad all together.

1 cup water
1/2 cup wild rice
1 small sweet potato, peeled and diced
2 tablespoons extra virgin olive oil, divided
Salt, to taste
Freshly ground black pepper
1 teaspoon maple syrup
1/4 teaspoon Dijon mustard
1-2 scallions, white and light green parts only
1 tablespoon hand-torn flat-leaf parsley
1 tablespoon pumpkin seeds
1 cup fresh mixed greens

1. Preheat oven to 425°F.
2. In a medium saucepan, bring water to a boil. Add rice and reduce heat to simmer. Cook, uncovered, for 30-40 minutes, until rice is tender. Drain and transfer to a bowl. Set aside.
3. Meanwhile, place sweet potato on a baking sheet and toss with 1 tablespoon olive oil and season with salt and pepper. Roast for 30-35 minutes, until vegetables are softened. Remove and set aside.
4. In a small bowl, combine maple syrup, mustard with remaining 1 tablespoon olive oil, whisking until emulsified. Season with salt and pepper.
5. To bowl of rice, add sweet potato, scallions, parsley, pumpkin seeds and mixed greens and toss with enough dressing to coat. Serve immediately.

Serves 1.