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Fall Wild Rice Salad
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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 (I Used A Rice Cooker)
- 1-½ cup Green Grapes, Halved
- 2 cups Roasted Sweet Potatoes, Cubed
- 2-½ cups Arugula
- 1 cup Pecans, Coarsely Chopped
- FOR THE DRESSING:
- ¼ cups Olive Oil Or Grapeseed
- 2 Tablespoons Apple Cider Vinegar
- 1 Tablespoon 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.
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