Description
This Wild Rice Sweet Potato Salad is a colorful and healthy dish featuring earthy wild rice and sweet roasted sweet potatoes, complemented by cranberries, pecans, and optional feta cheese. It’s versatile enough to serve as a side or a filling main course.
Ingredients
Scale
- 1 cup wild rice
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 cup dried cranberries
- 1/4 cup pecans, chopped
- 1/4 cup green onions, sliced
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- Rinse the wild rice under cold water in a fine-mesh strainer to remove debris and excess starch.
- In a medium saucepan, combine the rinsed wild rice with 3 cups of water and a pinch of salt. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover, and let simmer for 45-50 minutes, or until tender and split open. Stir occasionally.
- Remove from heat and let sit, covered, for an additional 10 minutes to steam.
- Fluff the wild rice with a fork and set aside to cool.
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, toss the diced sweet potatoes with olive oil, salt, black pepper, and smoked paprika until evenly coated.
- Spread the sweet potatoes in a single layer on a parchment-lined baking sheet.
- Roast for 25-30 minutes, or until tender and golden brown, stirring halfway through.
- Remove from the oven and let cool slightly.
- In a large mixing bowl, combine the cooled wild rice and roasted sweet potatoes, mixing gently.
- Add the dried cranberries, chopped pecans, and sliced green onions.
- If using, sprinkle feta cheese over the top.
- Drizzle with additional olive oil and a squeeze of fresh lemon juice, then toss gently to combine.
- Sprinkle chopped fresh parsley over the top for garnish.
Notes
- This salad can be served warm, at room temperature, or chilled.
- For a heartier meal, pair it with grilled chicken or fish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes