Name: Wild Rice & Roasted Vegetable Salad Recipe
Prep time: 15 min
Cook time: PT-490152H10M42S
Total time: PT-490152H10M42S
Cuisine: American
Ingredients: 2 cups cooked wild rice; 1 cup roasted sweet potatoes (cubed); 1 cup roasted Brussels sprouts (halved); ½ cup roasted red onion (sliced); ¼ cup dried cranberries; ¼ cup pecans; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon Dijon mustard; Salt, to taste; Freshly ground black pepper, to taste

Description

A hearty and nutrient-packed salad combining tender wild rice with a medley of roasted vegetables, dried cranberries, and crunchy pecans, all tossed in a tangy balsamic vinaigrette. Perfect as a wholesome side dish or a light main, served warm or cold.

Ingredients

Main Ingredients

2 cups cooked wild rice
1 cup roasted sweet potatoes (cubed)
1 cup roasted Brussels sprouts (halved)
½ cup roasted red onion (sliced)
¼ cup dried cranberries
¼ cup pecans

Dressing

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Salt, to taste
Freshly ground black pepper, to taste

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Instructions

Prepare the roasted vegetables: Preheat your oven to 400°F (200°C). Toss sweet potatoes, Brussels sprouts, and red onions with a little olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes or until tender and caramelized, stirring halfway through.
Cook the wild rice: While the vegetables roast, cook wild rice according to package instructions until tender, then drain and let cool slightly.
Combine salad ingredients: In a large bowl, combine the cooked wild rice with the roasted sweet potatoes, Brussels sprouts, red onion, dried cranberries, and pecans.
Make the dressing: In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until emulsified.
Toss the salad: Pour the dressing over the rice and vegetable mixture and toss gently to coat everything evenly.
Serve: This salad can be enjoyed warm immediately or chilled and served cold. Adjust salt and pepper if needed before serving.

Notes

Adding crumbled goat cheese or feta brings a creamy, tangy element to the salad.
This salad is perfect for meal prepping as it keeps well refrigerated for up to 4 days.
Feel free to swap pecans for walnuts or almonds according to preference.
Roast vegetables ahead of time to streamline salad assembly.

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Category: Salad, Side Dish
Method: Roasting
Cuisine: American