Fall Wild Rice Salad
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Fall Wild Rice Salad
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This Fall Wild Rice Salad will be the colorful hit of your holiday (or Wednesday night) dinner. It's full of roasted sweet potatoes, arugula, and sweet grapes. {gluten free, vegan, dairy free}
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Ingredients
- 1 cup wild rice I used a rice cooker, cooked
- 1 ½ cups green grapes halved
- 2 cups roasted sweet potatoes cubed
- 2 ½ cups arugula
- 1 cup pecans coarsely chopped
- ¼ cup olive oil or grapeseed
- 2 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
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Instructions
- Toss all salad ingredients gently in a large bowl.
- Mix the dressing ingredients in a jar and shake. Add salt and pepper to taste.
- Pour the desired amount of dressing over salad and toss again. You may have leftover dressing.
Nutrition Information
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Calories
214kcal
(11%)
Carbohydrates
30g
(10%)
Protein
4g
(8%)
Fat
9g
(14%)
Sodium
22mg
(1%)
Potassium
330mg
(9%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
4890IU
(98%)
Vitamin C
2.8mg
(3%)
Calcium
38mg
(4%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Sodium | 22mg | 1% |
| Potassium | 330mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 4890IU | 98% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 38mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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