Sweet Potato & Wild Rice Salad with Sweet N’ Smoky Dressing

This salad, which has been adapted from a terrific recipe from the Annual Forks Over Knives Meal Planner, uses one of my very favorite, easy dressing recipes.

Salad Ingredients:

1 pound wild rice (about 2½ cups), cooked and chilled

4 cups peeled and chopped sweet potato

2 very large sweet apples (Envy preferred)

1½ cups chopped scallions (about 6)

1. Cook the wild rice according to the directions on the package. I simply place the rice in an Instant Pot with 4 cups of water and push the multigrain button. Chill.

2. Cook the sweet potatoes however you prefer, and chill. Finely dice the apples and scallions and mix together.

Sweet and Smoky Dressing Ingredients:

1 cup water

½ cup lime juice

4 ounces pitted dates (16 small Deglet Noor or 8 Medjool dates)

¼ cup Westbrae salt-free mustard or low-sodium Dijon mustard

1 teaspoon chia seeds

2 teaspoons SMOKED paprika

¼ teaspoon chipotle powder

1. Blend all ingredients in a blender until smooth and creamy. Pour over salad and toss well. Serve chilled over salad greens.