Roasted sweet potato, apple, and brown rice salad


Photography by Deborah Geering

Fall favorites come together in this nutty, earthy side dish.


1 large sweet potato, peeled and cut into 1/2-inch cubes
1/4 cup olive oil, divided
Kosher salt and pepper
1 shallot, finely chopped, divided
1 teaspoon honey
3 tablespoons apple cider vinegar
1 tart apple, quartered, cored, and cut into 1/2-inch pieces
1 cup uncooked brown basmati rice, cooked according to package directions, and cooled
1/2 cup pecan pieces, toasted and cooled
2 tablespoons chopped fresh parsley
4 cups arugula or spinach leaves


Preheat the oven to 400 degrees. Toss the sweet potato with 2 tablespoons olive oil, salt and pepper, and spread in a single layer on a baking sheet. Roast for 10 minutes, then toss the sweet potato with half of the shallot and return to the oven. Roast until the sweet potato is just tender, 8 to 10 more minutes. Remove from the oven and set aside.

In a small bowl, whisk together the remaining shallot, honey, and apple cider vinegar. Add the remaining olive oil and 1 teaspoon kosher salt, and whisk well.  Stir in the apple and set aside.

In a large bowl, toss together the cooked rice, toasted pecans, and parsley. Add the apple and dressing mixture and toss well to combine. Add the cooled sweet potato and gently toss to combine. Taste for seasoning. To serve, place arugula or spinach in a large bowl and top with rice mixture.

Serves 6 to 8