This Harvest Wild Rice salad is bursting with autumn flavors of sweet potatoes, kale, cranberries, and pecans, all tossed in a tangy-sweet balsamic dressing. It's the perfect Thanksgiving side dish or make-ahead addition to your holiday table.
Whether you serve it warm or at room temp, this wild rice salad is hearty, vibrant, and full of texture. It also happens to be a great vegetarian option that pairs beautifully with roasted turkey, Instant pot drumsticks, chicken, or pork.
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Substitutions
No need to run to the store if you are out of a specific ingredient. This salad works well with whatever's already in your pantry.
This dish is flexible! Here are some simple swaps:
- Rice: Use all wild rice, or swap Basmati for jasmine or brown rice.
- Sweet potatoes: Butternut squash or roasted carrots work well.
- Kale: Baby spinach or Swiss chard can stand in.
- Cranberries & raisins: Use dried cherries, chopped dates, or apricots.
- Sun-dried tomatoes: Omit or use chopped roasted red peppers for a similar depth.
- Pecans: Walnuts, almonds, or pumpkin seeds can be used.
Instructions
This hearty fall salad comes together in layers. Each step builds up the texture and flavor.
Cook the Rice
Prepare both boxes of rice according to package directions. Once cooked, fluff with a fork and set aside to cool slightly.
Steam the Sweet Potatoes
Peel and cube sweet potatoes. Microwave with water for 6 minutes in a covered bowl, stirring halfway. Test with a fork-they should be just tender but still hold shape.
Sauté the Onion and Kale
Sauté chopped onion in 1 tablespoon of butter until soft and golden. Remove from heat and stir in the chopped kale just until slightly wilted.
Assemble the Salad Base
In a large bowl, combine the cooked rice, sweet potatoes (without cooking water), kale and onions, cranberries, raisins, mushrooms, sun-dried tomatoes, and parsley. Drizzle melted butter over the top and toss gently.
Make the Dressing
In a blender, combine red wine vinegar, balsamic vinegar, honey, brown sugar, Italian seasoning, garlic salt, seasoned salt, and pepper. Blend well, then slowly stream in olive oil and blend until emulsified.
Dress and Finish
Pour dressing over the rice and vegetable mixture. Toss to coat evenly. Sprinkle chopped pecans over the top and serve warm or at room temp.
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Thanksgiving Tip
It makes a fabulous next-day lunch with leftover turkey or rotisserie chicken tossed in.
Storage instructions
Leftovers? You're in luck-this dish keeps beautifully.
Store in the fridge in an airtight container for up to 4 days. Tastes great cold or gently reheated. Add a fresh splash of dressing or olive oil if it seems dry after storing.
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Italian Seasoning Substitute
This quick homemade version takes just 5 minutes and uses common pantry staples.
Harvest Wild Rice with Sweet Potatoes, Kale & Cranberries
Ingredients
- 1 box Uncle Ben's long grain and wild rice large box
- 1 box Organic Basmati rice
- 4 cups sweet potatoes cubed
- 4 Tablespoons Butter melted
- 1 sweet onion chopped and Sauteed
- 1 cup Kale chopped
- 2 cups Dried Cranberries
- 1 cup golden raisins
- ½ cup sliced mushrooms
- 1 cup sun-dried tomatoes
- ½ cup Italian flat leaf parsley chopped
- ½ cup red wine vinegar
- ½ cup sweet balsamic vinegar
- ¼ cup Honey
- ¼ cup Brown Sugar
- 1 teaspoon coarse ground garlic salt with parsley
- 1 teaspoon seasoned salt
- ½ teaspoon Black Pepper
- 1 Tablespoon Italian seasoning
- ½ cup Olive Oil
- 1 cup pecans Chopped
Instructions
- Prepare both boxes of rice according to package directions. Once cooked, fluff with a fork and set aside to cool slightly.1 box Uncle Ben's long grain and wild rice, 1 box Organic Basmati rice
- Peel and cube sweet potatoes. Microwave with water for 6 minutes in a covered bowl, stirring halfway. Test with a fork-they should be just tender but still hold shape.4 cups sweet potatoes
- Sauté chopped onion in 1 tablespoon of butter until soft and golden. Remove from heat and stir in the chopped kale just until slightly wilted.4 Tablespoons Butter, 1 sweet onion, 1 cup Kale
- In a large bowl, combine the cooked rice, sweet potatoes (without cooking water), kale and onions, cranberries, raisins, mushrooms, sun-dried tomatoes, and parsley. Drizzle melted butter over the top and toss gently.2 cups Dried Cranberries, 1 cup golden raisins, ½ cup sliced mushrooms, 1 cup sun-dried tomatoes, ½ cup Italian flat leaf parsley
- In a blender, combine red wine vinegar, balsamic vinegar, honey, brown sugar, Italian seasoning, garlic salt, seasoned salt, and pepper. Blend well, then slowly stream in olive oil and blend until emulsified.½ cup red wine vinegar, ½ cup sweet balsamic vinegar, ¼ cup Honey, ¼ cup Brown Sugar, 1 teaspoon coarse ground garlic salt with parsley, 1 teaspoon seasoned salt, ½ teaspoon Black Pepper, 1 Tablespoon Italian seasoning, ½ cup Olive Oil
- Pour dressing over the rice and vegetable mixture. Toss to coat evenly. Sprinkle chopped pecans over the top and serve warm or at room temp.1 cup pecans
Nutrition
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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