This is the time of year when all things orange take center stage. I like to use either roasted sweet potatoes or winter squash in this. The salad is best to make a day ahead and have in the fridge. If you want to add a bit of protein, some chicken or fried tofu are nice additions. Don’t overcook your rice, so the texture holds up as a salad.
Recipe
Autumn Curry Confetti Rice Salad
INGREDIENTS
- 1½ cups brown rice, rinsed and cooked according to directions. Set aside. May be made the day before.
- 2 cups of 1”cubed sweet potatoes or butternut squash
- ½ cup red onion, chopped
- 2 tbsp curry powder, madras is fine
- 1½ tsp Ground Cumin
- ½ tsp crushed red pepper
- ¼ cup olive oil, plus 2 tbsp
- 3 tbsp honey
- Sea salt
- ½ cup cilantro leaves
- ½ cup chopped dried cranberries or cherries
- 1 apple, chopped
- ½ cup bell peppers (any color) chopped small
- 1 cup frozen peas
- ½ cup green onions, white and green parts, slivered
- 3 ribs celery, finely-chopped
- ½ cup toasted slivered almonds
- Juice of ½ lemon
INSTRUCTIONS
- Preheat oven to 425. Toss sweet potato or squash in 2 tablespoon olive oil and a good pinch of salt and pepper and spread on a sheet pan. Roast for 15-20 minutes until cooked through, and there’s a little color on them. Set aside to cool.
- In a medium bowl, combine olive oil, curry powder, cumin, hot crushed pepper, lemon juice and honey, salt and pepper. Set aside.
- In a large bowl combine rice, sweet potatoes, and all the rest of ingredients.
- Taste and make sure the curry dressing flavor is just right for you. Then fold in the dressing into the rice mixture. Chill. Let sit at least 5 hours. Keeps up to 5 days, in refrigerator.