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Autumn Wild Rice Salad with Roasted Root Vegetables
Prep: 20 minutes
Cook: 35 minutes
Servings: 6
Harvest on a Plate
This is the salad for people who think salads are boring. It's a celebration of autumn flavors and textures, combining earthy wild rice, caramelized root vegetables, and a creamy, dreamy dressing that ties everything together. It's perfect as a vegetarian main or a stunning side dish for a holiday meal.
Materials
- 1 cup wild rice, cooked and cooled
- 2 large carrots, peeled and diced
- 2 parsnips, peeled and diced
- 1 sweet potato, peeled and diced
- 2 tbsp olive oil
- 1/2 cup pecans, toasted
- 1/2 cup dried cranberries
- 3 cups baby kale or spinach
- For the Dressing:
- 1/4 cup tahini
- 3 tbsp maple syrup
- 3 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 2-4 tbsp warm water, to thin
- Salt and pepper to taste
Preparation
- Preheat oven to 425°F (220°C).
- Peel and dice the carrots, parsnips, and sweet potato into uniform 1/2-inch cubes.
- In a small bowl, whisk together all dressing ingredients until smooth. Add warm water one tablespoon at a time until you reach your desired consistency.
Cooking
- Toss the diced root vegetables with olive oil, salt, and pepper on a large baking sheet.
- Roast for 25-30 minutes, tossing halfway through, until tender and caramelized at the edges.
- While vegetables are roasting, toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant. Let cool.
- Cook the wild rice according to package instructions and let it cool slightly.
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