After several weeks of plying you (and myself) with holiday treats, I figured we could all use some extra greens. I know, I know…most people don’t want to hear about salads until January, when the cold reality of New Year’s resolutions sinks in, but hear me out, because this wild rice and sweet potato salad is about as cheerful and celebratory as they come!
Pops of color from sweet potatoes and dried cranberries make this salad merry and bright, while crunchy spiced nuts and smooth goat cheese add a hint of indulgence. The lentils and wild rice also give it staying power, so you’ll be full for hours afterward. And to top things off, a tangy champagne vinaigrette—after all, New Year’s Eve is just around the corner, and what is New Year’s without a little champagne?!
I’m keeping things short today because time during the holidays is at a premium and I’m sure many of you have a to-do list a mile long. This is my last post in 2015, so I’d like to take the opportunity to say thank you to all of you for being here and reading Put On Your Cake Pants! Have a wonderful (and safe!) New Year’s Eve, and best wishes for the new year!
- 3/4 cup uncooked wild rice
- 1 large sweet potato, peeled and cut into 1/2-inch cubes
- 1/2 tablespoon olive oil
- salt and pepper
- 6-8 ounces lettuce
- 3/4 cup cooked lentils
- 2-3 ounces goat cheese
- 1/4 cup dried cranberries
- 1/3 cup spiced nuts
- 1 tablespoon champagne vinegar
- 1 tablespoon lemon juice
- 1 1/2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- salt and pepper to taste
- Cook the wild rice according to the directions on the package.
- Preheat the oven to 400 degrees. On a rimmed baking sheet, toss the sweet potato cubes with olive oil and sprinkle generously with salt and pepper. Bake for 20 minutes, or until the edges are starting to brown.
- In a large bowl, combine the remaining ingredients for the salad. Note: if you are making the salad in advance, do not add the spiced nuts until the salad is ready to serve. Add the wild rice and sweet potatoes.
- Place all the ingredients for the dressing in a small bowl and whisk until combined. Pour the dressing over the salad and toss to combine. You may not need all of the dressing, so add gradually and taste as you go.
- The amounts listed are approximate, since putting together a salad is more of an eyeballing situation than a precise measuring one. This recipe yields enough for about 3 entrée-sized salads (or 2 if you’re really hungry).
- I use a combination of romaine lettuce and a spring mix, and I buy pre-steamed lentils at Trader Joe’s for convenience. I recommend substituting cannellini beans for lentils if you can’t find pre-steamed lentils.
- While spiced nuts add a nice finishing touch, roasted nuts will also work in a pinch.
I’m sharing this recipe at Fiesta Friday and Recipe of the Week.
What beautiful colors. Almost looks too good to eat 🙂
Thanks! It’s always a nice coincidence when tasty dishes are pretty, too.
This is torture! Brad and I are cutting out carbs for the next few weeks to make up for our holiday gluttony but I want to make this RIGHT NOW.
Oh gosh, I would never be able to cut out carbs entirely. Good luck!
I’m a huge fan of wild rice. Like I could seriously eat wild rice every night and be happy. But I’ve never used it in a salad like this…it sounds amazing! (And funny story: my mother just gave me that exact same dish towel in my Christmas stocking. I was like…hey, she stole my dish towel!)
Wow, that’s some serious wild rice love! This was actually one of the first times I’ve cooked it, but I have a feeling I’ll be making it more often from here on out. That’s really funny about the dish towel!
This is such a beautiful salad! I love salads with some bulk to them that really make a filling meal. This one definitely fits the bill!
Thanks, Tracy! I agree – I love mixing quinoa or rice into salads to make them heartier. Thanks for stopping by!
This is exactly what I need to be eating right now after the holiday binge! I just got an awesome bag of wild rice too. Excited to try 😛
You and me both, apparently! I hope you enjoy this as much as we do. Happy New Year!
Now that’s one delicious looking salad, hearty, flavorful and colorful too – yum! Happy New Year to you and your:)
Thanks! I’m glad it caught your eye. Happy New Year to you as well!
I need to make this ♥ It looks so good ♥
summerdaisy.net
Let me know what you think if you make it! Thanks for stopping by.
Rice in salad = the best!! Eat my carbs while telling mom I’m being healthy 😀
Yes, it’s the best of both worlds! I could never give up carbs…I tried once, and it was not pretty. Thanks for stopping by!
Liking that! Thanks for sharing it at Fiesta Friday 101
Thanks! And thank you for hosting this week!
No thankyou!
Your salad makes me happy! All those vibrant colours just make me want to jump for joy, and of course, jump at the salad! Yum! 😀
It makes *me* happy that this salad makes you happy! I hope you get a chance to try it 🙂
I haven’t had wild rice before, but I am sure it tastes good along with the sweet potato. I love the sound of the dressing, too. 🙂 Thank you for sharing this at this week’s FF101. I hope you are having a good time. Happy FF & enjoy the rest of your weekend. xx
This is one of the first times I’ve cooked wild rice at home – I love the subtle, nutty flavor it has! Thanks for hosting this week, and I hope you’re having a great weekend as well!
I love a great salad, and this salad is just bursting with yummy ingredients, flavors and textures!
I’m glad this caught your eye! Salads in my household are never a basic affair…otherwise I won’t be motivated to eat them!
Loving the pops of color in this dish!!!
Thanks! I always love it when tasty food happens to be pretty as well!
This looks lovely. Loving the wild rice and sweet potato combination. It would be lovely to pack for lunch at work
Thanks! Yes, it would make a wonderful work lunch – something to look forward to in the middle of the day!
Oh wow this sounds delicious! It looks so pretty and I love all of the flavour combinations that you have used, delicious x #recipeoftheweek
I’m glad this caught your eye! I hope you have a chance to try it sometime!
What a pretty salad! I absolutely love the sweet potato/pecan/cranberry combo!
So colorful!
As they say, we eat first with our eyes! Thanks so much for stopping by 🙂