Ingredients
- null 1 cup RiceSelect® Orzo
- null 2 tbsp olive oil, divided
- null 2 medium sweet potatoes, peeled & diced
- null 1 tsp paprika
- null 1/2 tsp cinnamon
- null 1/2 tsp salt
- null 1/4 tsp pepper
- null 1 cup baby kale
- null 1/2 cup spinach
- null 1 Honey Crisp apple, cored and diced
- null 1/2 cup dried cranberries
- null 1/2 cup toasted pecans, roughly chopped
- null 1/2 cup feta cheese, crumbled
- null 1/4 cup fresh dill, chopped
- null 3 tbsp canola oil
- null 2 tbsp apple cider vinegar
- null 1 tbsp Greek yogurt
- null 1 tsp maple syrup
- null 1 tsp Dijon mustard
- null 1/4 tsp dried sage, finely chopped
- null 1/4 tsp salt
- null 1/8 tsp pepper
Instructions
- Preheat oven to 400°F. Prepare orzo according to package directions. Toss in 1 tbsp olive oil.
- Toss sweet potatoes with 1 tbsp olive oil, paprika, cinnamon, salt & pepper. Roast 20 minutes, flipping halfway, until golden and tender.
- In a small bowl, whisk together oil, apple cider vinegar, Greek yogurt, maple syrup, mustard, sage, salt and pepper. Set aside.
- In a large bowl, combine orzo, sweet potatoes, baby kale, spinach, apple, cranberries, pecans, feta and dill. Toss with dressing.