Wild Rice & Roasted Sweet Potato Salad Wild Rice & Roasted Sweet Potato Salad

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 40 minutes
  • Portion size 6 servings



Bring large pot of salted water to boil; stir in wild rice. Reduce heat; cover and cook until rice is tender, about 40 minutes. Drain rice; transfer to large bowl. Drizzle with half of the Sage Vinaigrette; mix well. Let cool.

Meanwhile, preheat oven to 400°F. On parchment paper-lined baking sheet, combine sweet potatoes, oil and thyme. Season with salt and pepper. Spread sweet potato in single layer; bake, stirring halfway through cooking time, until tender and golden, about 20 minutes. Let cool.

In large serving bowl, combine rice, sweet potatoes, arugula, grapes, pecans and pepitas. Drizzle with remaining Sage Vinaigrette; mix well.


Sage Vinaigrette 

In small bowl, combine 1/3 cup olive oil, 3 tbsp balsamic vinegar, 2 tbsp finely chopped fresh sage, 1 tsp each Dijon mustard and maple syrup, and 1 clove minced garlic. Season with salt and pepper. (Make-ahead: Can be refrigerated for up to 3 days.) Makes about 1/2 cup.

Nutritional facts PER EACH OF 6 SERVINGS: about

  • Calories 435
  • Total fat 23 g
  • Saturated fat 3 g
  • Cholesterol 0 mg
  • Sodium 150 mg
  • Total carbohydrate 46 g
  • Fibre 5 g
  • Sugars 14 g
  • Protein 8 g
  • Iron 2.1 mg
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Lunch & Dinner

Wild Rice & Roasted Sweet Potato Salad