If you’re looking for a vibrant and satisfying salad that captures the essence of autumn in every bite, this Harvest Salad: A Delightful Autumn Dish Recipe is exactly what you need. With a perfect blend of roasted sweet potatoes, nutty wild rice, crunchy cashews, and peppery mixed greens, all brought together by the sweet and tangy Vidalia® Onion Dressing, this salad is a cozy celebration of fall flavors that feels both hearty and fresh. It’s simple to prepare yet impressively flavorful, making it an ideal choice for a family dinner or to wow guests at your next gathering.
Ingredients You’ll Need
Getting this salad just right means using straightforward, wholesome ingredients that each add their own special touch to the dish. From the nutty wild rice providing a chewy texture to the sweet roasted yams giving a burst of autumn warmth, these ingredients combine to create balance and vibrancy in every forkful.
- ½ cup wild rice: Adds a chewy, nutty texture that complements the softness of the sweet potatoes perfectly.
- 1 teaspoon seasoned salt, divided: Enhances flavors throughout the components with a subtle savory note.
- ⅓ cup Vidalia® Onion Dressing, divided: Offers a sweet, tangy, and creamy element that ties all flavors beautifully together.
- 2 large sweet potato yams, peeled and diced (about 3-4 cups): Roasted to tender perfection, these give the salad its signature autumn sweetness.
- 1½ tablespoons roasted garlic-infused oil: Infuses the sweet potatoes with a mild garlic aroma and richness.
- 1 tablespoon Wahoo! Chili® Seasoning: Adds a gentle kick and complexity to the roasted yams.
- 1 (9 ounce) package mixed spring greens: Provides a fresh, peppery base that balances the heartier components.
- ½ cup cashew halves and pieces: Sprinkled on top for delightful crunch and a buttery flavor.
How to Make Harvest Salad: A Delightful Autumn Dish Recipe
Step 1: Prepare the Wild Rice
Start by cooking the wild rice following the package instructions, adding half a teaspoon of seasoned salt to the water to deepen the flavor from the beginning. Once the rice is tender and fluffy, toss it with 2 tablespoons of the Vidalia® Onion Dressing. This imparts a subtle sweetness and tang, and chilling the rice after dressing allows those flavors to meld until you’re ready to assemble the salad.
Step 2: Roast the Sweet Potatoes
While the rice cools, preheat your oven to 350°F (175°C). On a large rimmed baking sheet, combine the diced sweet potato yams with roasted garlic-infused oil, Wahoo! Chili® Seasoning, and the remaining half teaspoon of seasoned salt. Toss everything well so each piece is nicely coated, then spread the sweet potatoes into a single layer. Roast for 20 to 25 minutes, stirring once halfway through, until they’re tender and have those lightly caramelized edges. Let them cool slightly to preserve their texture in the salad.
Step 3: Combine Salad Ingredients
In a large bowl, bring together the mixed spring greens, the chilled wild rice, the roasted sweet potatoes, and the crunchy cashews. Drizzle with the remaining Vidalia® Onion Dressing and gently toss everything until evenly coated. This is where all the autumn flavors harmonize, creating a salad that’s full of color, texture, and a perfect balance of savory and sweet.
How to Serve Harvest Salad: A Delightful Autumn Dish Recipe
Garnishes
For a little extra pizazz, garnish your salad with a handful of toasted pumpkin seeds or a sprinkle of black pepper. Fresh herbs like chopped parsley or thyme can also elevate the flavors and add a lovely green freshness to every bite.
Side Dishes
This salad pairs beautifully with roasted chicken or grilled pork for a heartier meal. It also makes an excellent light lunch when served with crusty artisan bread or a cheesy flatbread on the side.
Creative Ways to Present
Serve your Harvest Salad in individual glass bowls to showcase the beautiful layers and colors. Alternatively, hollow out a small pumpkin or squash and use it as an edible serving bowl for an autumn-inspired presentation that is sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Harvest Salad: A Delightful Autumn Dish Recipe, store them covered in the refrigerator. Because of the dressing and tender veggies, it’s best enjoyed within 2 days to keep the flavors vibrant and textures fresh.
Freezing
This salad doesn’t freeze well due to the fresh greens and dressing. The texture of the roasted sweet potatoes and wild rice may change after thawing, so it’s best to enjoy it fresh or refrigerated.
Reheating
If you prefer your sweet potatoes or rice warm, you can gently reheat those components separately before mixing them back with the greens and dressing. Use a microwave or stovetop and add dressing afterward to keep freshness intact.
FAQs
Can I substitute the wild rice with another grain?
Absolutely! Brown rice or quinoa both work well and will add their own unique textures and flavors, though the nutty chewiness of wild rice is especially nice in this salad.
How can I make this salad vegan?
This recipe is already vegan-friendly as it relies on plant-based ingredients and dressings. Just double-check that your chosen Vidalia® Onion Dressing is vegan or use a homemade version free from animal products.
Is there a way to make this salad gluten-free?
Yes, all the ingredients here are naturally gluten-free. Just confirm that your seasonings and dressings are certified gluten-free if you have sensitivities or celiac disease.
Can I prep any of this salad the day before?
Definitely prep the wild rice and roast the sweet potatoes a day ahead and refrigerate them separately. Assemble the mixed greens and dressing just before serving to keep everything fresh and crisp.
What’s the best way to toast cashews for this salad?
Simply toast cashews in a dry skillet over medium heat for a few minutes, stirring frequently until they turn golden brown and fragrant. This enhances their nutty flavor and adds a delightful crunch.
Final Thoughts
This Harvest Salad: A Delightful Autumn Dish Recipe is a true celebration of the season’s best flavors, combining sweet, savory, crunchy, and fresh elements in every bite. It’s a recipe I love to make when the air turns crisp and the leaves start to fall, and I hope you’ll enjoy it just as much as I do. Give it a try and share the warmth of harvest with your friends and family—it’s the perfect dish to bring everyone together.
Print
Harvest Salad: A Delightful Autumn Dish Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Harvest Salad is a vibrant and hearty autumn dish featuring tender roasted sweet potatoes, nutty wild rice, mixed spring greens, and crunchy cashews, all brought together with a flavorful Vidalia® Onion Dressing and a touch of chili seasoning. Perfect as a refreshing side or a light main course, it balances sweet, savory, and spicy notes to celebrate the flavors of the season.
Ingredients
Grains and Seasoning
- ½ cup wild rice
- 1 teaspoon seasoned salt, divided
- 1 tablespoon Wahoo! Chili® Seasoning
Dressing and Oils
- ⅓ cup Vidalia® Onion Dressing, divided
- 1½ tablespoons roasted garlic-infused oil
Vegetables
- 2 large sweet potato yams, peeled and diced (about 3–4 cups)
- 1 (9 ounce) package mixed spring greens
Nuts
- ½ cup cashew halves and pieces
Instructions
- Prepare Wild Rice: Cook the wild rice according to the package instructions, adding ½ teaspoon of seasoned salt to the cooking water for flavor. Once cooked, toss the rice with 2 tablespoons of Vidalia® Onion Dressing to coat evenly. Refrigerate the wild rice to cool it before assembling the salad.
- Roast Sweet Potatoes: Preheat your oven to 350°F (175°C). On a large rimmed baking sheet, combine the diced sweet potatoes with roasted garlic-infused oil, Wahoo! Chili® Seasoning, and the remaining ½ teaspoon of seasoned salt. Toss the mixture well to ensure the potatoes are evenly coated. Spread the sweet potatoes out in a single layer on the baking sheet. Roast for 20-25 minutes, stirring halfway through, until the potatoes are fork-tender and slightly caramelized. Remove from the oven and let cool.
- Combine Salad Ingredients: In a large bowl, add the mixed spring greens, cooled wild rice, roasted sweet potatoes, and cashew halves. Pour the remaining Vidalia® Onion Dressing over the top and gently toss everything together until well combined. Serve the salad immediately to enjoy the fresh, vibrant flavors and contrasting textures.
Notes
- If wild rice is unavailable, a wild rice blend or brown rice can be substituted, though the flavor and texture will vary slightly.
- You can prepare the wild rice and roasted sweet potatoes a day ahead to save time when serving.
- Roasted garlic-infused oil can be replaced with extra virgin olive oil if unavailable, though it may slightly alter the flavor profile.
- For added protein, consider tossing in grilled chicken or chickpeas.
- Adjust the chili seasoning amount depending on your spice preference.
