Wild Rice Salad
User Reviews
5
Wild Rice Salad
Description
This hearty Wild Rice Salad incorporates wild rice cooked until tender yet still chewy, tossed with roasted sweet potato cubes glazed with olive oil and maple syrup for caramelized sweetness. Toasted and roughly chopped pecans add crunch and richness, while diced Granny Smith apple and dried cranberries contribute tartness and chewy texture. Red and green onions bring sharpness and fresh bite, and crumbled feta rounds out the flavor with salty creaminess.
The salad is dressed with a maple cider vinaigrette that blends olive oil, cider vinegar, maple syrup, mustard, and minced shallot, resulting in a tangy-sweet dressing that clings well to each ingredient. This combination yields layers of texture and taste, from the nutty rice and pecans to the sweet-potato and apple accents. It can be enjoyed as a standalone dish or as an accompaniment to roasted or grilled meats.
Roasting the sweet potatoes until tender ensures they hold their shape and sweetness, while careful toasting of pecans boosts their aroma. Tossing the warm rice with dressing while still hot helps the flavors meld. The salad can be served warm, at room temperature, or chilled according to preference.
Ingredients
- 1 cup wild rice raw; or 2 1/2 cups cooked
- 1 sweet potato peeled and cut into small dice
- 1 Tbsp olive oil
- 1 Tbsp maple syrup
- 1/2 cup pecan halves
- 1 Tbsp butter salted
- 1 small apple Granny Smith variety, cut into small dice
- 1/2 cup dried cranberries
- 1/4 cup onion red, finely chopped
- 2-3 green onions small, thinly sliced
- 1/4 cup feta cheese crumbled
maple cider dressing
- 1/4 cup olive oil
- 3 Tbsp cider vinegar
- 2 Tbsp maple syrup
- 1/2 tsp mustard
- 1 Tbsp shallot minced
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 400F
- Bring 3 cups salted water to a boil. Add the rice and stir. Bring back to the boil, then cover, lower the heat and simmer for 40 -60 minutes, or until the rice is tender. I prefer my wild rice chewy, so I cook for about 40 minutes. Drain and put in a salad bowl. Toss the warm rice with some of the dressing so that it can absorb the flavors.
- While the rice is cooking toss the sweet potato with the olive oil and maple syrup to coat well, and spread out in a single layer on a baking sheet.
- Roast just until the potatoes are tender, about 15-20 minutes. Rearrange them once during cooking. Put them under the broiler at the end if you want more caramelization, but watch very carefully so they don't burn. Let them cool.
- Meanwhile melt the butter in a skillet and toast the pecans for a few minutes until they start to turn golden and fragrant. Remove from the heat and let cool, then give them a rough chop. This will give the pecans so much more flavor than if you leave them raw.
- Add the slightly cooled sweet potatoes to the bowl with the rice, along with the pecans, apple, cranberries, and onions.
- Toss with just enough dressing to moisten but not soak the salad. (Save the extra dressing in case you need to add more later.) Chill the salad until ready to serve.
- Transfer to a serving bowl and garnish with feta cheese crumbles.
To make the dressing
- Whisk the ingredients together. Taste to adjust the seasonings or acidity level.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 87mg | 4% |
| Potassium | 270mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 4119IU | 82% |
| Vitamin C | 3mg | 3% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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