This Wild Rice Harvest Salad recipe is vegan, healthy and absolutely delicious and it’s made with ingredients that exemplifies everything there is to love about autumn. It’s made with sweet potatoes, pomegranates, apples and wild rice. This Salad is basically fall on a plate, and it’s perfect for Thanksgiving. It has a nice blend of textures and flavors.
3 cups cooked Wild Rice
1 larger Granny Smith Apple, diced
1 cup pomegranate Arils
1/2 cup celery, sliced
1 small handful flat parsley, chopped
1 1/2 cups cooked sweet potatoes, cubed
1/2 cup raw pumpkin seeds, optional
2 Romain lettuce heads, chopped
1-Cook wild rice according to the package and set aside.
2-Chop sweet potatoes into 1/2-inch cubes, and bake in the oven at 400 degrees for 25 minutes or until cubes are baked through and browned to your liking. Set aside
3-Chop the green apple and toss with some lemon juice so that the apples don’t turn brown.
4-Place everything, chopped Romain, cooked rice, chopped apples, celery, parsley, sweet potatoes, pumpkin seeds and Arils and toss until everything is well combined.
5-Add salad dressing right before you are ready to serve.
1-You can make this salad with any rice that you like. Same is true for the apple and sweet potatoes.