CRISPY WILD RICE HARVEST SALAD
An even better version of the OG Sweetgreen Harvest Salad, this Crispy Wild Rice Harvest Salad is perfect for lunch or a dinnertime side. Full of different textures and crunch, this salad is beyond irresistible.
Ingredients
For the Salad:
- 2 cups cooked wild rice
- 2 tablespoons avocado oil, divided
- 2 tablespoons maple syrup, divided
- 2 tablespoons fresh thyme, divided
- Salt and pepper, to season
- 1 large sweet potato, cut into ½-inch cubes
- 1 head of kale, stems removed and cut into bite-sized pieces
- 1 apple, diced
- ¾ cup pecans
- ½ cup pumpkin seeds
For the Apple Cider Vinaigrette:
- ½ cup olive oil + a drizzle for the kale
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 425°F.
- Line two sheet sheet pans with parchment paper, setting one aside.
- Add the cooked rice to one sheet pan along with 1 tablespoon of avocado oil, 1 tablespoon of maple syrup, 1 tablespoon of fresh thyme leaves, about 1/2 teaspoon of salt, and 1/4 teaspoon of pepper to the rice. Toss, using your hands to ensure even incorporation, and smooth into an even layer.
- Bake in the oven for 40 minutes, tossing halfway through.
- While the rice crisps, add the sweet potatoes to the second sheet pan and toss with the remaining avocado oil, maple syrup, and thyme leaves and season with about ½ teaspoon of salt and ¼ teaspoon of pepper.
- Roast in the oven along with the sheet pan of rice for 25 to 30 min, flipping halfway through.
- Remove the potatoes from the oven and set the oven to broil.
- Broil the baked rice for 2 to 3 minutes, monitoring closely to ensure the rice doesn’t burn. Broil until crisped.
- While the rice and sweet potatoes roast, add the dressing ingredients (olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper) to a glass measuring cup and whisk until thoroughly combined.
- Add the kale to the serving bowl with a drizzle of olive oil and massage with your hands until it provides little resistance. Massaging the kale makes it easier to chew and improves digestibility.
- When the rice has crisped and the sweet potatoes have roasted, assemble the salad by adding the diced apple, pecans, and pumpkin seeds to the kale along with the crispy rice and sweet potatoes. Pour the dressing over top, toss, serve, and enjoy!
Notes
You can make all of the components of the salad ahead of time and assemble them before you’re planning to eat! The apple and nuts can get soggy if added too early to the kale with the dressing.
For a protein boost, rotisserie chicken, chicken sausage, or canned beans will do the trick.