Wild Rice Salad
User Reviews
5.0
24 reviews
Excellent
Wild Rice Salad
Report
Wild Rice Salad with Maple Cider Vinaigrette is loaded with roasted butternut squash, crisp apples, tart cranberries, and toasted pecans. It's a feast for the all your senses
Share:
Ingredients
- 1 cup raw wild rice (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 salted butter
- 1 small Granny Smith apple, cut into small dice
- 1/2 cup dried cranberries
- 1/4 cup finely chopped red onion
- 2-3 small green onions, thinly sliced
- 1/4 cup crumbled Feta cheese
maple cider dressing
- 1/4 cup olive oil
- 3 Tbsp cider vinegar
- 2 Tbsp maple syrup
- 1/2 tsp mustard
- 1 Tbsp minced shallot
- salt and pepper to taste
Add to Shopping List
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 Details
Calories
296kcal
(15%)
Carbohydrates
36g
(12%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
8mg
(3%)
Sodium
87mg
(4%)
Potassium
270mg
(8%)
Fiber
4g
(16%)
Sugar
14g
(28%)
Vitamin A
4119IU
(82%)
Vitamin C
3mg
(3%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
Other Recipes
You'll Also Love
