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  • Active Time : 15 Minutes
  • Total Time : 40 Minutes
  • Serves : 6


  • 2 tablespoons apple cider vinegar
  • 2 tablespoons frozen apple juice concentrate , thawed
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon Pepper
  • 1/4 cup extra virgin olive oil
  • 2 small sweet potatoes , peeled and cut into 1/2-inch cubes (about 3 cups)
  • 3 cups cooked wild rice
  • 1 medium Honeycrisp or Pink Lady apple ,cored and cut into 1/2-inch pieces
  • 1/2 cup chopped pecans , toasted walnuts
  • 1/4 cup chopped parsley


Preheat the oven to 425 degree F. Spray a large, rimmed baking sheet with cooking spray.

In a small bowl, combine the vinegar, apple juice concentrate, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in the 1/4 cup oil. Set aside.

Place sweet potato on the baking sheet. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and drizzle with 1 tablespoon oil. Toss to coat and arrange in a single layer.

Bake for 20 to 25 minutes, stirring halfway through, until tender and lightly browned. Let cool.

In a large bowl, combine the sweet potatoes, wild rice, apples, walnuts and parsley. Add the dressing and gently toss to coat.

Tip: Using frozen apple juice concentrate in the dressing, as opposed to apple juice or cider, allows us to get a big hit of apple flavor, without thinning out the dressing too much, which could make the salad soggy.

Tip: While this recipe only uses a couple of tablespoons of frozen apple juice concentrate, you can pour the leftover amount into a freezer bag to have on hand when you want to add a hint of sweetness to any sauce, soup and stew. Oh, and you could always use it to make juice too!

Tip: We cooked our wild rice in salted water, per package direction. If you cook your wild rice without salt, you may want to adjust the seasonings in the salad before serving.

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