The best fall salad recipe
This harvest wild rice salad will blow your mind. The combination of roasted veggies, pecans and pomegranate arils is a textural paradise. It is sweet, smoky, tangy, umami and delicious. The combination of soft, roasted butternut squash is a great variance from the crunchy pecans and firm and nutty wild rice. This vegan wild rice salad really has something for everybody.
What is wild rice?
Wild rice is not actually a true rice, but seeds of a species of grasses. It is higher in protein and fiber and lower in carbs and calories than regular white rice. The texture of wild rice is chewy and firm and the flavor is mildly nutty and earthy. This is why I love using wild rice in soups and salads. It doesn't break down and get mushy like simple white rice. Wild rice is a great base for this harvest wild rice salad.
What is tempeh?
Tempeh is a made from fermented soy beans that are pressed into a cake. It is less processed than tofu which is why some Whole Foods plant based vegans prefer it. Tempeh is higher in protein and vitamins than tofu and has a much firmer texture. Some people do not like tempeh because it has kind of a funky taste that you need to get used to. That is why I like to heavily season it so that the funk is masked. In this Harvest wild rice salad, the tempeh is roasted with the veggies. This gives it a very firm texture. Once the salad is dressed, it will soak up all that delicious sweet and tangy flavor.
Ingredients for Harvest Wild Rice Salad
This is the perfect salad for Fall when the squash and cruciferous veggies are abundant. If pomegranate arils are not available when you want to make this one, you may substitute any sweet and seedless orange.
- wild rice
- brussels sprouts
- butternut squash
- tempeh
- olive oil
- salt
- pepper
- maple syrup
- apple cider vinegar
- smoked paprika
- thyme leaves
- pecans
- pomegranate arils
How to Make Harvest Wild Rice Salad
This salad is very easy to make. Roasting all the veggies and tofu together on one sheet pan is low maintenance and simple.
- Cook wild rice according to package and let cool.
- Preheat oven to 400.
- Spray a sheet pan with olive oil then spread brussels sprouts, butternut squash, and tempeh in a single layer. Spray with oil and sprinkle with salt then bake for 15 minutes. Remove from oven and drizzle with maple syrup then bake an additional 10 minutes. Let cool.
- Make dressing by combining apple cider vinegar, olive oil, maple syrup, salt, smoked paprika and pepper and blend until emulsified.
- Layer wild rice and veggies in a large bowl. Add pomegranate, pecans and thyme leaves then toss with the dressing.
- Enjoy within 4 days for best quality.
Other Healthy Salad Recipes
- Zesty Wild Rice and Kale Salad
- Wild Rice and Kale Salad
- Power Slaw with peanut sauce
- Blueberry and Lemon Poppyseed Salad
Harvest Wild Rice Salad
Ingredients
- 8 oz dry wild rice
For Roasted Vegetables
- 1 pound brussels sprouts halved
- 2 cups butternut squash cubed
- 12 oz tempeh cubed
- 1 tbsp olive oil
- ½ tsp salt
- 2 tbsp maple syrup
For Dressing
- 3 tbsp apple cider vinegar
- 3 tbsp olive oil
- 2 tsp maple syrup
- ½ tsp smoked paprika
- ¼ tsp salt
- black pepper
Garnish
- 3 sprigs fresh thyme leaves only
- ½ cup pecans
- ¼ cup pomegranate arils
Instructions
- Cook wild rice according to package and let cool.
- Preheat oven to 400.
- Spray a sheet pan with olive oil then spread brussels sprouts, butternut squash, and tempeh in a single layer. Spray with oil and sprinkle with salt then bake for 15 minutes. Remove from oven and drizzle with maple syrup then bake an additional 10 minutes. Let cool.
- Make dressing by combining apple cider vinegar, olive oil, maple syrup, salt, smoked paprika and pepper and blend until emulsified.
- Layer wild rice and veggies in a large bowl. Add pomegranate, pecans and thyme leaves then toss with the dressing.
- Enjoy within 4 days for best quality.
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