Harvest Rice & Sweet Potato Salad

Ingredients

• 2 cups 4Sisters Brown rice, cooked in chicken broth according to package directions, using broth instead of water
• 3 medium sweet potatoes, peeled and diced into bite size pieces
• 2 tbsp. olive oil
• ½ tsp. garlic powder
• ½ tsp. onion powder
• ½ tsp. dried thyme
• 4 oz. goat cheese crumbles
• 1 cup toasted walnuts
• ½ cup craisins, raisins, dried cranberries, or dried cherries
• Light balsamic vinaigrette

Instructions

1. Preheat oven to 450 degrees.
2. On a sheet pan, toss the sweet potato pieces with olive oil, garlic powder, onion powder and thyme.
3. Roast for 20 minutes or until tender.
4. Make the balsamic reduction, or use store bought, or a light balsamic vinaigrette.
5. Toss the cooked brown rice, sweet potatoes, walnuts, craisins, and goat cheese together in a bowl.
6. Top mixed greens with brown rice and sweet potato mixture.
7. Drizzle with balsamic glaze or vinaigrette.

Notes

• Serves 4