Description
This vibrant Harvest Salad combines nutty wild rice, roasted sweet potato yams, crisp mixed greens, and crunchy cashews, all tossed in a delicious Vidalia® Onion Dressing. Perfect for autumn gatherings or a hearty weeknight meal, this salad is as nutritious as it is flavorful.
Ingredients
Scale
- ½ cup wild rice
- 1 teaspoon seasoned salt, divided
- ⅓ cup Vidalia® Onion Dressing, divided
- 2 large sweet potato yams, peeled and diced (about 3–4 cups)
- 1½ tablespoons roasted garlic-infused oil
- 1 tablespoon Wahoo! Chili® Seasoning
- 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 seasoned salt. Toss with 2 tablespoons Vidalia® Onion Dressing and refrigerate to cool.
- Roast Sweet Potatoes: Preheat the oven to 350°F (175°C). On a large rimmed baking sheet, combine the diced sweet potatoes, roasted garlic-infused oil, Wahoo! Chili® Seasoning, and remaining ½ teaspoon seasoned salt. Toss to coat and spread into a single layer. Bake for 20-25 minutes or until fork-tender, stirring halfway through. Set aside to cool.
- Combine Salad Ingredients: In a large bowl, combine the mixed greens, cooled wild rice, roasted sweet potatoes, cashews, and remaining Vidalia® Onion Dressing. Serve immediately.
Notes
Wild rice and potatoes may be served chilled or at room temperature.
- Prep Time: 15 mins
- Cook Time: 1 hr 30 mins
- Category: salad
- Method: Mixing, Roasting, Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the salad
- Calories: 230
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg