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This is the salad you bring when you don’t want to bring a salad. Wild rice, sweet potatoes, Brussel sprouts, dried cranberries, pumpkin seeds, and nuts all tied together with a simple homemade dressing. It wats warm or cold, travels well, and works nicely as a weekday lunch and/or side dish for the holidays.
2 tablespoons SOOC Blood Herbes De Provence olive oil
4 cups wild rice, rinsed
4 cups water or vegetable broth
2 small, sweet potatoes, peeled and cubed
2 small, sweet potatoes, peeled and cubed
1 cup dried cranberries or cherries
1 cup pumpkin seeds
2 cups pecans, chopped
Ingredients for the Dressing:
1 cup SOOC Blood Herbes De Provence olive oil
2 tablespoons SOOC Pomegranate balsamic vinegar
1 tablespoon maple syrup
1 tablespoon Dijon mustard
Salt and pepper
Cook the rice. Add the wild rice and water (or broth) to a pan over medium heat. Bring to a boil, reduce to a simmer, cover, and cook for 30-45 minutes until cooked. Drain any excess liquid and set aside.
Heat oven to 400 degrees and grab a parchment lined sheet pan. Toss sweet potatoes and Brussel sprouts with olive oil, salt, and pepper. Roast until cooked through and set aside.
Make the dressing while everything is cooking by mixing olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt and pepper together in a small jar and mix until emulsified.
Assemble the salad. Start with the rice and then add the roasted vegetables, dried fruit, seeds, and pecans. Top with dressing and toss. Serve hot or cold.
