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Fall Wild Rice Salad

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: 8
Calories: 214kcal
Author: Karen Kelly


  • 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


  • 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.


Calories: 214kcal | Carbohydrates: 30g | Protein: 4g | Fat: 9g | Sodium: 22mg | Potassium: 330mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4890IU | Vitamin C: 2.8mg | Calcium: 38mg | Iron: 1.1mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.