If you’re searching for a vibrant and heartwarming autumn dish that captures the essence of the season, the Harvest Salad with Wild Rice, Roasted Sweet Potatoes, and Cashews Recipe is going to win your heart. This salad is a stunning blend of nutty wild rice, tender roasted sweet potatoes bursting with spice, crisp mixed greens, and crunchy cashews—all brought together with a flavorful Vidalia® Onion Dressing that adds a subtle sweetness. It’s more than just a salad; it’s a celebration of textures and tastes that feel like a cozy autumn hug in every bite.
Ingredients You’ll Need
The magic of this Harvest Salad with Wild Rice, Roasted Sweet Potatoes, and Cashews Recipe lies in its thoughtfully selected ingredients. Each component plays a key role, offering complementary flavors, delightful textures, and beautiful fall colors that make this salad as pleasing to the eyes as it is to your palate.
- ½ cup wild rice: Adds a hearty, nutty base with chewy texture and earthy flavor.
- 1 teaspoon seasoned salt, divided: Enhances every ingredient without overpowering their natural qualities.
- ⅓ cup Vidalia® Onion Dressing, divided: Provides a sweet and tangy dressing that ties the salad together perfectly.
- 2 large sweet potato yams, peeled and diced (about 3-4 cups): Roasted to bring out their creamy sweetness and vibrant orange color.
- 1½ tablespoons roasted garlic-infused oil: Adds a delicious, mellow garlic aroma and richness to the sweet potatoes.
- 1 tablespoon Wahoo! Chili® Seasoning: Gives the potatoes a gentle kick that balances their natural sweetness.
- 1 (9 ounce) package mixed spring greens: Fresh and crisp greens that create a light, refreshing contrast to the warm roasted elements.
- ½ cup cashew halves and pieces: Crunchy nuts that offer pleasant texture and a buttery flavor.
How to Make Harvest Salad with Wild Rice, Roasted Sweet Potatoes, and Cashews Recipe
Step 1: Prepare the Wild Rice
Start by cooking the wild rice according to the package instructions. Don’t forget to add half a teaspoon of seasoned salt to the cooking water—it will bring out the subtle, nutty flavors wonderfully. Once cooked, toss the warm rice with 2 tablespoons of Vidalia® Onion Dressing to infuse it with a tangy-sweet essence, then pop it into the refrigerator to chill. Cooling the rice allows it to firm up and blend beautifully with the other salad ingredients.
Step 2: Roast the Sweet Potatoes
Turn your oven to 350°F (175°C) and get ready to add some color and spice to your salad. On a large baking sheet, combine the diced sweet potatoes, roasted garlic-infused oil, Wahoo! Chili® Seasoning, and the remaining half teaspoon of seasoned salt. Toss everything until each cube is fully coated. Spread the potatoes out in a single layer to ensure even roasting. Bake for 20 to 25 minutes, stirring halfway, until you can easily pierce them with a fork. When they’re perfectly tender and slightly caramelized, set them aside to cool slightly—this helps preserve the texture and prevents wilting the salad greens.
Step 3: Combine Salad Ingredients
In a large bowl, bring together your cooled wild rice, roasted sweet potatoes, fresh mixed greens, and crunchy cashews. Drizzle with the remaining Vidalia® Onion Dressing for a finishing touch. Gently toss everything just until well mixed, so that every bite delivers that perfect harmony of flavors and textures. Serve immediately to enjoy the salad at its freshest.
How to Serve Harvest Salad with Wild Rice, Roasted Sweet Potatoes, and Cashews Recipe
Garnishes
Adding an extra touch of freshness or crunch can elevate this salad even more. Consider sprinkling some freshly chopped parsley or cilantro on top for a burst of herbal brightness. Toasted pumpkin seeds or a few dried cranberries also work wonderfully, enhancing both color and texture.
Side Dishes
The hearty Harvest Salad with Wild Rice, Roasted Sweet Potatoes, and Cashews Recipe pairs beautifully with a warm bowl of butternut squash soup or a crusty artisan bread. You can also serve it alongside grilled chicken or roasted turkey for a complete autumn-inspired meal that will delight your guests or family.
Creative Ways to Present
For a stunning presentation at your next gathering, place the salad in a large wooden bowl that highlights the fall colors. Serving it on individual plates and topping each portion with a few extra cashews and a drizzle of extra dressing will make your guests feel extra special. You might also layer the ingredients in clear glass jars for a trendy, portable salad option perfect for picnics or work lunches.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Harvest Salad with Wild Rice, Roasted Sweet Potatoes, and Cashews Recipe, you’re in luck—it keeps well. Store the salad in an airtight container in the refrigerator for up to 2 days. For best texture, you might want to keep the dressing on the side and toss everything just before serving.
Freezing
This salad is best enjoyed fresh, as freezing can change the textures of the greens and roasted sweet potatoes. If you want to prep some parts ahead of time, feel free to freeze the cooked wild rice separately. When you’re ready to eat, thaw the rice and combine it with fresh ingredients for the best experience.
Reheating
If you prefer your wild rice and sweet potatoes warm, you can gently reheat those components before assembling the salad. Use a microwave or oven to warm them just until heated through, then mix with fresh greens and dressing. Avoid reheating the fully assembled salad to maintain the crispness of the greens and nuts.
FAQs
Can I substitute wild rice with another grain?
Absolutely! While wild rice adds a unique chew and flavor, you can use quinoa, brown rice, or farro for a similar hearty texture. Just adjust cooking times accordingly.
Is this salad vegan?
The Harvest Salad with Wild Rice, Roasted Sweet Potatoes, and Cashews Recipe is vegan as long as you use a plant-based Vidalia® Onion Dressing. Check your dressing’s ingredients to be sure.
How spicy is this salad?
The Wahoo! Chili® Seasoning adds a gentle warmth, not intense heat. It balances the sweet potatoes’ natural sweetness nicely without overpowering the dish.
Can I make this salad ahead for a party?
You can prepare individual components like the rice and roasted sweet potatoes a day before, but it’s best to assemble the salad just before serving to maintain freshness and crispness.
What other nuts can I use besides cashews?
Pecans, walnuts, or almonds would also be fantastic in this salad. They add different textures and flavors that still complement the autumnal vibe perfectly.
Final Thoughts
Trust me when I say the Harvest Salad with Wild Rice, Roasted Sweet Potatoes, and Cashews Recipe is a must-try for anyone who loves celebrating the flavors of fall in a wholesome, satisfying way. It’s simple to make, packed with nourishing ingredients, and full of vibrant colors and delightful textures that make every bite feel like a mini-festival on your plate. Give it a go, and I promise it will become a favorite you reach for again and again as the seasons change!
Print
Harvest Salad with Wild Rice, Roasted Sweet Potatoes, and Cashews Recipe
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Salad
- Method: Baking
- Cuisine: American
Description
This Harvest Salad is a vibrant and wholesome autumn dish combining nutty wild rice, roasted sweet potatoes seasoned with chili and garlic-infused oil, fresh mixed greens, crunchy cashews, and a zesty Vidalia® Onion Dressing. Perfectly balanced with sweet, savory, and spicy notes, this salad is ideal for a light lunch or a seasonal side dish, serving 6 with fresh, colorful ingredients that celebrate fall flavors.
Ingredients
Wild Rice
- ½ cup wild rice
- 1 teaspoon seasoned salt, divided
- ⅓ cup Vidalia® Onion Dressing, divided
Sweet Potatoes
- 2 large sweet potato yams, peeled and diced (about 3–4 cups)
- 1½ tablespoons roasted garlic-infused oil
- 1 tablespoon Wahoo! Chili® Seasoning
Salad Base and Toppings
- 1 (9 ounce) package mixed spring greens
- ½ cup cashew halves and pieces
Instructions
- Prepare Wild Rice: Cook the wild rice according to package directions, adding ½ teaspoon of seasoned salt during cooking to enhance flavor. Once cooked, toss the warm rice with 2 tablespoons of Vidalia® Onion Dressing to infuse it with a sweet onion flavor. Refrigerate the mixture to cool completely before assembling the salad.
- Roast Sweet Potatoes: Preheat oven to 350°F (175°C). On a large rimmed baking sheet, combine the peeled and diced sweet potatoes with roasted garlic-infused oil, Wahoo! Chili® Seasoning, and the remaining ½ teaspoon of seasoned salt. Toss thoroughly to coat evenly, then spread the sweet potatoes in a single layer. Roast in the oven for 20-25 minutes until fork-tender, stirring once halfway through for even cooking. Once done, remove and let cool.
- Combine Salad Ingredients: In a large bowl, gently mix the cooled wild rice, roasted sweet potatoes, mixed spring greens, and cashews. Add the remaining Vidalia® Onion Dressing (approximately 1 tablespoon) and toss everything together to ensure the salad is evenly dressed. Serve immediately to enjoy the fresh textures and flavors.
Notes
- Wild rice can take approximately 45-50 minutes to cook depending on the brand, so plan accordingly.
- If you prefer a vegan dressing, substitute Vidalia® Onion Dressing with a homemade vinaigrette.
- Cashews can be toasted lightly in a dry skillet for added crunch and flavor.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- To make it gluten-free, verify that the Vidalia® Onion Dressing and Wahoo! Chili® Seasoning do not contain gluten ingredients.
