Recipe Ingredients
- 1/2 (15-ounce) bag Alexia® Sweet Potato Waffle Cut Fries
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- Kosher salt and freshly ground black pepper, to taste
- 4 cups cooked wild rice, kept warm
- 4 cups packaged roughly chopped kale
- 1 Granny Smith apple, seeded and thinly sliced
- 1/2 cup crumbled goat cheese
- 1/4 cup dried cranberries
- 1/4 cup toasted pumpkin seeds
- 1/4 cup pomegranate arils
- Chopped fresh parsley, for garnish
Recipe Directions
- Preheat air-fryer to 365°F. Working in batches, place fries in an even layer in air-fryer basket. Cook for 10 to 11 minutes, shaking basket halfway through, until fries are heated through and crisp. If using a full bag, cook for 14 to 16 minutes, shaking halfway through.
- Meanwhile, whisk oil, vinegar and mustard together until combined. Season with salt and pepper, to taste.
- Divide rice between 4 bowls. Top evenly with kale, fries, apples, goat cheese, cranberries, pumpkin seeds and pomegranate arils. Drizzle with vinaigrette and garnish with parsley, and serve.
