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–+ servings
wild rice salad

Wild Rice Salad with Green Goddess Tahini

4.5 from 2 votes
Serves: 6 servings
Prep Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes

Ingredients

  • 1 cup uncooked wild rice blend
  • 1/2 tsp salt

Roasted Sweet Potatoes

  • 2 medium sweet potatoes
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp cinnamon

Salad Toppings

  • 1/3 red onion, thinly sliced
  • 1/3 cup finely chopped walnuts
  • 1/2 cup pomegranate seeds
  • 2-3 cups arugula
  • 1/2 cup crumbled feta or goat cheese

Green Goddess Tahini

  • 1/2 cup tahini (sesame paste)
  • 1/2 cup + 2 tbsp water
  • 2 tbsp olive oil
  • 2 cloves of garlic
  • 1/3 cup parsley
  • 1/3 cup basil
  • 1/4 cup mint leaves
  • 1 tsp honey
  • Juice from 1/2 lemon, about 2 tbsp
  • Salt to taste, about 1/2 tsp

Directions

  1. Preheat your oven to 375 F.
  2. Rinse the sweet potatoes and cut them into cubes. Toss them together with the 2 tbsp of olive oil, salt, garlic powder and cinnamon. Bake for 45 minutes, flipping halfway through.
  3. Prepare your rice as instructed on package. Once ready, set aside.
  4. While the rice and the sweet potatoes cook, prepare your green tahini sauce by blending all of the sauce ingredients together in a blender until smooth. Add more water by the tablespoon if needed to thin it out.
  5. Once the rice is ready, season it with salt.
  6. Transfer your rice to a large shallow serving dish, and start layering your toppings starting with the arugula, then sweet potatoes, onions, feta cheese, walnuts, and pomegranate seeds.
  7. When ready to serve, drizzle your tahini dressing over the top, and serve the dish cold or at room temperature! I suggest mixing the tahini in only when ready to serve.
  8. Leftovers will stay fresh in the fridge for up to 1 week. Store the rice mixture in an airtight container, and the tahini in a separate container.