Rice, cranberry and sweet potato salad
This Rice, Cranberry and Sweet Potato Salad features roasted sweet potatoes, tangy dried cranberries, and fresh spinach, all seasoned with cinnamon and cumin. It's a nutritious and flavorful dish perfect for any meal.
Cook time 25 min
Prep time 15 min
Ingredients:
2 sweet potatos2 leeks
2 garlic cloves
1/3 cup olive oil
2 cups white rice
1 tsp cinnamon
2 tsp ground cumin
1/3 cup lemon juice
1 cup dried cranberries
3 cups spinach
This Rice, Cranberry and Sweet Potato Salad is a flavorful and nutritious meal, perfect for any occasion. Combining the earthy sweetness of roasted sweet potatoes with the tanginess of dried cranberries, the freshness of spinach, and the aromatic spices of cinnamon and cumin, this salad delivers a symphony of tastes in every bite. Let's dive into the recipe and learn how to make this delightful dish.
Instructions:
- Preheat your oven to 400°F (200°C).
- Toss the diced sweet potatoes with 1 tablespoon of olive oil.
- Spread the sweet potatoes out on a baking sheet in a single layer.
- Roast in the preheated oven for about 20-25 minutes or until tender and slightly caramelized. Stir halfway through to ensure even cooking. Set aside to cool.
- While the sweet potatoes are roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the finely sliced leeks and cook, stirring occasionally, for about 5-7 minutes or until they start to soften.
- Add the minced garlic and cook for an additional 2 minutes until fragrant.
- Remove from heat and set aside.
- In a large pot, cook the 2 cups of white rice according to the package instructions. Generally, this involves bringing 4 cups of water to a boil, adding the rice, reducing the heat to low, covering, and simmering for 18-20 minutes or until the water is absorbed and the rice is tender.
- Once the rice is cooked, fluff it with a fork and transfer it to a large mixing bowl to cool slightly.
- To the warm rice, add the cinnamon, ground cumin, and the remaining 2 tablespoons of olive oil. Stir well to combine.
- Add the roasted sweet potatoes, cooked leeks and garlic, dried cranberries, and chopped spinach to the seasoned rice.
- Drizzle the lemon juice over the mixture and toss gently to combine all the ingredients.
- Taste and adjust seasoning if needed (you may want to add salt and pepper to taste).
- Serve the salad warm or at room temperature.
With minimal effort and a handful of ingredients, you can create a delicious and healthy Rice, Cranberry, and Sweet Potato Salad. The perfect balance of flavors and textures makes it a standout dish that is sure to impress. Enjoy this salad as a main course or a side dish and savor the burst of tastes in every forkful.
Rice, cranberry and sweet potato salad FAQ:
Roast the diced sweet potatoes in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until they are tender and slightly caramelized. Stir halfway through for even cooking.
The rice is done when all the water has been absorbed and the grains are tender. This typically takes about 18-20 minutes of simmering on low heat after bringing it to a boil.
Yes, you can substitute white rice with other types, such as brown rice or quinoa. However, cooking times may vary, so adjust accordingly.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently or serve cold, depending on your preference.
You can substitute dried cranberries with other dried fruits like raisins or dried cherries. Adjust the amount to your taste preference.
Cooking Tips:
- Ensure the sweet potatoes are cut into even pieces for uniform cooking.
- Leeks can be gritty, so clean them thoroughly by slicing them and soaking in water to remove dirt.
- Toast the spices lightly before adding them to the salad to enhance their flavor.
- Use a rice cooker to achieve perfectly cooked rice without much hassle.
- This salad can be served warm or cold, making it versatile for different settings and preferences.
Nutrition Facts
8 ServingsCalories 350kcal
Protein 6g
Carbohydrates 80g
Fiber 4.55g
Sugar 18g
Fat 11g
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