No Reviews
You must be logged in to post a review.
Fall Wild Rice Salad
x
Print Options
Description
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.
Ingredients
- FOR THE SALAD:
- 1 cup Wild Rice, Cooked
- 1-½ cup Green Grapes, Sliced In Half
- 2 cups Roasted Sweet Potatoes, Cubed
- 2-½ cups Arugula
- 1 cup Pecans, Coarsely Chopped
- FOR THE DRESSING:
- ½ cups Olive Oil
- 2 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Pure Maple Syrup
- Salt And Pepper, to taste
Preparation
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.
Related Recipes
Mediterranean Skillet Seafood
by Lori Kemph | Mutt & Chops in
Salads
by Lori Kemph | Mutt & Chops in
Salads
Sweet and crispy Artisan Romaine topped with a skillet seafood salad...
Prep: Cook:
Serves: 2 Level: Easy
The Best Broccoli Salad
by Beth Pierce in
Salads
by Beth Pierce in
Salads
A family friendly broccoli salad with crisp bacon, onions, sliced almonds,...
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.