
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
1 hr
This hearty wild rice salad is infinitely adaptable. Feel free to swap out the vegetables listed for whatever looks freshest at your farmer's market or grocery store—we love pretty much any and every root veggie available in the fall and winter months, so we're looking forward to making all the variations. Roasted beets + dill + goat cheese, perhaps? Or maybe roasted Brussels sprouts + citrus zest + toasted nuts. 😋
If you make this, let us know how it went in the comment section below!
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Ingredients
- 1 cup
wild rice, rinsed well
- 1
medium carrot, cut into 1" pieces
- 1
medium sweet potato, cut into 1/2" pieces
- 1
medium red onion, sliced
- 1
purple potato, cut into 1/2" pieces
- 1/4 cup
plus 1 tablespoon extra virgin olive oil, divided
Kosher salt
Freshly ground black pepper
- 1/4 cup
dried cranberries
- 1/4 cup
vinegar (such as white wine, apple cider, or white balsamic vinegar)
- 1 Tbsp.
maple syrup
Directions
- Step 1Preheat oven to 375°. In a medium sauce pan over medium heat, combine wild rice and 3 cups of cold water. Cover and bring to a boil, then lower to a simmer and cook until rice is split and tender, 40 to 45 minutes. Drain and transfer to a large bowl.
- Step 2Meanwhile, roast vegetables: Toss vegetables with 1 tablespoon olive oil and spread in an even layer on a large baking sheet. Season with salt and pepper and roast until tender, 25 to 30 minutes.
- Step 3Combine dried cranberries, vinegar, and maple syrup in a blender (or shake together using a jar with a lid), and pulse until ingredients are combined. Slowly drizzle in remaining oil and blend until incorporated.
- Step 4Add dressing and roasted vegetables to bowl with wild rice. Toss to mix ingredients, and serve.
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