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Fall Wild Rice Salad
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}
Servings:
8
Calories:
214 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 1 cup wild rice I used a rice cooker, cooked
- 1 ½ cups green grapes halved
- 2 cups sweet potatoes cubed, roasted
- 2 ½ cups arugula
- 1 cup pecans coarsely chopped
- ¼ cup olive oil or grapeseed
- 2 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 214
% 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.