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Ultra close-up macro of warm caramelized roasted sweet potatoes with wild rice, goat cheese, cranberries, and pecans

Warm Autumn Roasted Sweet Potato and Wild Rice Salad

A hearty, vibrant autumn harvest bowl featuring caramelized oven-roasted sweet potatoes, nutty wild rice, baby spinach, tart dried cranberries, creamy goat cheese, and toasted spiced pecans tossed in a warm maple apple cider vinaigrette.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 385
Ingredients Method Nutrition

Ingredients
  

Roasted Sweet Potatoes
  • 2 large sweet potatoes peeled and cut into 3/4-inch cubes
  • 2 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
Salad Grains & Greens
  • 2 cups wild rice blend cooked and warm
  • 4 cups fresh baby spinach or baby arugula
  • 1/2 cup dried cranberries
  • 1/2 cup pecan halves toasted and roughly chopped
  • 1/2 cup goat cheese or feta, crumbled
Warm Maple Apple Cider Vinaigrette
  • 1/4 cup extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 1/4 tsp fine sea salt

Method
 

Roasting & Assembly Walkthrough
  1. Roast Sweet Potatoes: Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, smoked paprika, sea salt, and black pepper on a large rimmed baking sheet. Roast for 25 to 30 minutes, flipping halfway, until edges are caramelized and fork-tender.
  2. Cook Wild Rice: While potatoes roast, cook wild rice according to package directions in vegetable broth or water until tender yet chewy. Keep warm.
  3. Whisk Vinaigrette: In a small jar or bowl, vigorously whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, and salt until fully emulsified.
  4. Toss Salad: In a large serving bowl, layer the baby spinach and warm wild rice. Add the hot roasted sweet potato cubes straight from the oven so the gentle heat wilts the greens slightly. Scatter dried cranberries and toasted pecans over top.
  5. Dress & Garnish: Drizzle warm apple cider maple vinaigrette over the salad and toss gently to coat. Top with crumbled goat cheese and serve warm!

Nutrition

Serving: 1gCalories: 385kcalCarbohydrates: 52gProtein: 9gFat: 17gSaturated Fat: 4.5gCholesterol: 12mgSodium: 390mgPotassium: 620mgFiber: 7gSugar: 16gVitamin A: 12400IUVitamin C: 22mgCalcium: 120mgIron: 3.1mg

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