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
Scale
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.
