Ensalada de Halloween con arroz y verduras

Ingredientes

• 1 cup rice, uncooked
• 5-6 cups small diced sweet potato, about 2 small sweet potatoes
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon granulated garlic
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (15 oz) can black beans, drained and rinsed
• 2-3 cups chopped baby spinach, I like to chop mine into pretty small pieces
• 2 cups chopped purple cabbage, I like to also chop my cabbage small
• 1/2 red onion, diced
• 1 cup feta cheese
• 1/2 cup dried cranberries
• 1/2 cup roasted and salted pepitas, or more if desired
• 1/2 cup olive oil
• 1/3 cup apple cider vinegar
• 1 tablespoon fresh lemon juice, or more if you like
• 1 teaspoon pure maple syrup
• 1 teaspoon dijon mustard
• 1-2 cloves garlic, grated or minced
• Salt and black pepper, to taste (about 1 teaspoon salt and 1/4 teaspoon black pepper)

Preparación

1. 1

   Pre-heat oven to 425 degrees F. Peel your sweet potato (optional) and dice into small pieces. Place sweet potato on a large baking sheet and add the olive oil, spices, salt and pepper. Use your hands to toss everything together until sweet potato pieces are coated and arranged in a single layer. Roast sweet potato until fork tender and starting to brown, 25-30 mins, tossing once.

2. 2

   Rinse your rice well and cook according to package directions. Once rice is finished cooking, allow it to sit with the lid on for a bit, then fluff with a fork and let cool.

3. 3

   Add all dressing ingredients to a jar, or medium sized bowl, and whisk together until completely combined. Give the dressing a taste and adjust any ingredients, as needed.

4. 4

   To a large serving bowl, add in the rice, sweet potato, spinach, black beans, cabbage, red onion, feta cheese, dried cranberries and pepitas. Pour dressing over and mix until salad is combined. Season with extra salt and pepper, if desired. Salad can be enjoyed immediately or chilled until ready to serve.