Wild Rice Winter Salad
I’ve wanted to make a Wild Rice Winter salad for a while now, and I’m very pleased with how this one turned out! It hits a ton of great flavours and textures. Mix that with a super easy and satisfying nutty, sweet, and bright salad dressing, and this might be your new go-to salad!
Wild Rice Winter salad- Roasting your veg.
For a salad like this, there are a few different veggies you could use. I used sweet potato, but you could go for squash or carrots—anything that will roast up nicely and has a bit of sweetness.
Preheat your oven to 400°F.
Dice 2 cups’ worth of sweet potato into bite-size chunks and add them to a bowl. Add in 1 tsp of kosher salt, ½ tsp of cinnamon, ½ tsp of pepper, and 1 tbsp of olive oil.
Roast for about 25-30 minutes or until they’re nice, tender, and golden brown. Remove from the oven and let cool.
Wild Rice Winter salad- Tahini Dressing.
This is a super tasty salad dressing. It’s nutty, sweet, and bright—the perfect pairing for a wintertime salad.
All you need is 2 tbsp tahini, 1 tbsp maple syrup, 1 tbsp red wine vinegar, 1 tbsp Dijon, 1 tbsp lemon juice, a pinch of salt and pepper, and a few good glugs of olive oil. Give it a good mix and store it in an airtight container for up to a week!
Using kale right.
Kale always gets a bad rap, and I get it. However, if you use this simple trick, you’ll fall head over heels for this hearty winter green.
Kale is just that, a hearty winter green. The cellular structure of the leaf is quite strong, tough, and needs a little bit of convincing to make it tender.
You really need to be rough with it. Anytime I’m using kale, I try to break it up and mash it with my hands as much as possible. Some people call it massaging the kale; I like to call it beating it as hard as I can. As you break it down, you literally break down the cell walls and turn it into a much more palatable leafy green.
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Ingredients:
For the Salad Base
- 1 head Kale
- 1 1/2 cups Cooked Wild Rice Follow the instructions on the package
- 1/2 cup Shelled Pistachios
- 1/2 cup Feta
- 1/2 cup Pickled Red Onion
For the Roasted Sweet Potato
- 2 cups Sweet Potato Cubed
- 1 tsp Olive Oil 1
- 1 tsp Salt
- 1/2 tsp Ground Cinnamon
For the Dressing
- 2 Tbs Tahini
- 1 tbs Maple Syrup
- 1 tbs Red Wine Vinegar
- 1 tbs Dijon Mustard
- 1 tbs Lemon Juice
- 1 pinch Salt + Pepper
- 3 tbs Olive Oil `
Instructions:
- Cook any style of wild rice, making sure to follow the instructions on the back of the package. Once cooked, remove from heat and let it cool completely.
- Preheat your oven to 400°F. With a sharp knife, cube 2 cups' worth of sweet potatoes and place them into a bowl. Season with 1 tsp of salt, 1 tsp of black pepper, ½ tsp of ground cinnamon, and about 1 tbsp of olive oil. Give it a good mix and roast in the oven for 25-30 minutes. Remove from the oven and allow to cool.
- In a bowl or mason jar, add 2 tbsp of tahini, 1 tbsp of maple syrup, 1 tbsp of red wine vinegar, 1 tbsp of Dijon mustard, 1 tbsp of lemon juice, 3 tbsp of olive oil, and a good pinch of salt and pepper. Mix well and set aside.
- Next, clean your kale. Remove the leafy green from the woody stem and give it a quick chop. Set aside.
- In a large bowl, add your kale, wild rice, pistachios, pickled onion, feta, roasted sweet potato, and your maple tahini dressing. Give it all a good mix and enjoy!
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