Roasted Sweet Potato, Feta, Wild Rice Salad

This eclectic recipe was inspired by a cookbook that Santa brought for me, Plenty, by Yotam Ottolenghi.  If this gives any indication as to whether or not I’ve been a good girl this year, I clearly was good.  I am so inspired and excited to infuse new spices and ingredients into my cooking.  The flavors and textures in this recipe are vibrant.  The contrast of the nutty grains, crispy sweet potatoes, creamy salty feta, freshness of the mint, and bright acidity of the lime juice all work wonderfully well together.  I’m in love.

We are in the midst of a lake effect snow storm.  The tree branches are coated with a thick layer of brilliantly white snow.  It is a winter wonderland outdoors.  These savory flavors  hit the spot perfectly.  I love to make a lot and have extra on hand for a quick bite to eat throughout the week.  I call this type of recipe a ‘market salad’ which is composed of seasonal fruits, vegetables, grains, nuts or seeds, and sometimes a salty or creamy cheese.  Admittedly, quite often.

It’s simple to make and yet it has a modern sort of sophistication to it.  I became inspired to cook when I realized that food could be artistic.  And, we all love to eat good food.  What I love about this dish is that it is both healthy and comfort food.  I know you’ll love it too.

Roasted Sweet Potato, Feta, Wild Rice Salad

Ingredients:

3 medium sweet potatoes, peeled and cubed
1/2 c basmati rice
1 c wild rice
1 c quinoa
2 T sage leaves, roughly chopped
¼ c oregano, roughly chopped
½ c mint, roughly chopped
3 green onions, thinly sliced
Juice and zest of 1-2 limes
8 oz feta, crumbled
Fustini’s Picual or Persian Lime Olive Oil
Sea salt
Pepper

Directions:

Preheat the oven to 400 degrees. Peel the sweet potatoes and cut them roughly into 1 inch cubes. Spread on a parchment paper lined sheet pan and drizzle with just enough olive oil to lightly coat potatoes. Season with salt and pepper and toss. Roast for 20-25 minutes or until tender in the middle and slightly crispy on the outside.

Meanwhile, cook the basmati rice, wild rice, and quinoa according to package instructions. Place in a fine sieve to drain off any access water. Pour rices and quinoa into a large mixing bowl while warm.

Add the roasted sweet potatoes.

Coarsely chop the sage, oregano, mint, and onions. Add to large mixing bowl. Add lime juice, feta, sea salt and pepper. Toss together gently. Drizzle with olive oil. Serve warm.

Serves 6.

Recipe adapted from Plenty by Yotam Ottolenghi