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}

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Course: Salad

Cuisine: American

Diet: Gluten Free

Servings:

Ingredients

1 cup wild rice I used a rice cooker, cooked
1 ½ cups green grapes halved
2 cups roasted sweet potatoes cubed
2 ½ cups arugula
1 cup pecans coarsely chopped
¼ cup olive oil or grapeseed
2 tablespoon apple cider vinegar
1 tablespoon 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

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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