Wild Rice, Roasted Sweet Potatoes and Apple SaladWild Rice, Roasted Sweet Potatoes and Apple Salad
Wild Rice, Roasted Sweet Potatoes and Apple Salad
Wild Rice, Roasted Sweet Potatoes and Apple Salad
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Recipe - Lyndale Liquor
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Wild Rice, Roasted Sweet Potatoes and Apple Salad
Prep Time10 Minutes
Servings6
Cook Time30 Minutes
0
Ingredients
2 tbsp apple cider vinegar
2 tbsp frozen apple juice concentrate, thawed
1 tsp Dijon mustard
1 tsp salt, divided
1/2 tsp pepper, divided
¼ cup + 1 tbsp olive oil, divided
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, toasted walnuts or pecans
1/4 cup chopped parsley
Directions
  1. Preheat the oven to 425°F. Spray a large, rimmed baking sheet with cooking spray.
  2. In a small bowl, combine the vinegar, apple juice concentrate, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in 1/4 cup oil. Set aside.
  3. Place sweet potatoes 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 20–25 minutes, stirring halfway through, until tender and lightly browned. Let cool.
  4. 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. 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.

10 minutes
Prep Time
30 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
2 tbsp apple cider vinegar
Not Available
2 tbsp frozen apple juice concentrate, thawed
Not Available
1 tsp Dijon mustard
Not Available
1 tsp salt, divided
Not Available
1/2 tsp pepper, divided
Not Available
¼ cup + 1 tbsp olive oil, divided
Not Available
2 small sweet potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
Not Available
3 cups cooked wild rice
Not Available
1 medium Honeycrisp or Pink Lady apple, cored and cut into 1/2-inch pieces
Not Available
1/2 cup chopped, toasted walnuts or pecans
Not Available
1/4 cup chopped parsley
Not Available

Directions

  1. Preheat the oven to 425°F. Spray a large, rimmed baking sheet with cooking spray.
  2. In a small bowl, combine the vinegar, apple juice concentrate, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in 1/4 cup oil. Set aside.
  3. Place sweet potatoes 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 20–25 minutes, stirring halfway through, until tender and lightly browned. Let cool.
  4. 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. 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.