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
Scale
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.
