Fall Wild Rice Salad
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Fall Wild Rice Salad

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}
Course Salad
Cuisine American
Servings 8
Calories 214kcal
Author Karen Kelly

Ingredients

  • 1 cup wild rice I used a rice cooker, cooked
  • 1 1/2 cups green grapes halved
  • 2 cups roasted sweet potatoes cubed
  • 2 1/2 cups arugula
  • 1 cup pecans coarsely chopped
  • 1/4 cup olive oil or grapeseed
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup

Instructions

  • 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.

Nutrition

Calories: 214kcal | Carbohydrates: 30g | Protein: 4g | Fat: 9g | Sodium: 22mg | Potassium: 330mg | Fiber: 3g | Sugar: 8g | Vitamin A: 97.8% | Vitamin C: 3.4% | Calcium: 3.8% | Iron: 6.1%