I love a hearty salad for work lunches and this sweet potato rocket rice salad is an absolute winner. It’s packed with flavour and texture, simple to whip up and keeps well too. Perfect to whip up on a Sunday afternoon for the days ahead!
I tweaked a recipe I found on Cookie and Kate
For the Salad
- 1 cup rice (I used a mix of brown and wild rice)
- 2 medium sweet potatoes
- Olive oil
- 1/2 cup pepitas
- 1/4 cup almonds
- 200g rocket
- 3 spring onions
- 100g goats cheese
- 1/4 cup dried cranberries
For the Dressing
½ cup olive oil
2tbs apple cider vinegar
2tbs dijon mustard
1tbs maple syrup
2tsp finely grated fresh ginger
- Sea salt
- Preheat oven to 200C
- Cook the rice your preferred method (I used my rice cooker) then set aside
- Peel and dice the sweet potato and place on a lined tray. Drizzle with oil and sprinkle with salt, then toss to coat
- Roast for 25-30 minutes, turning one, until starting to caramelise, then remove and combine with the rice
- Place the pepitas and almonds on the baking tray and roast for a couple of minutes, until golden then set aside
- Combine the rocket, rice and sweet potato and place in a serving bowl
- Thinly slice the spring onion and toss through the salad
- Roughly chop the almonds and then sprinkle over the salad with the pepitas, crumbled goats cheese and cranberries
- Whisk together the dressing ingredients and drizzle over the salad
That’s seriously all there is to this sweet potato rocket rice salad! If you’re planning on eating it for lunches I recommend leaving off the dressing until you’re ready to serve to avoid it getting soggy. No one likes a soggy salad!
You can use any rice you have on hand, but the combo of brown and wild rice made for a deliciously nutty base for this salad. It was such a filling and nourishing dish that made sure I could make it through to dinner without needing to snack!
You can leave out the goats cheese if you want a vegan friendly version. Whatever you do, don’t skip the dressing, it’s packed with flavour and seriously delicious. Use as much or as little as takes your fancy – the rest can be used to up the flavour of any other salads you make. It’s probably one of my favourite salad dressings at the moment!