Roasted vegetable wild rice salad is a wonderful winter salad idea to serve as a side dish. It’s made with roasted brussels sprouts, carrots, and baby potatoes. These are mixed with wild rice, salad mix, and red onion. The salad is flavored with a delicious apple cider vinegar dressing and feta cheese. This salad is gluten-free and sugar-free.
Roasted Vegetable Wild Rice Salad
I’m back with another beautiful salad recipe! I’ve been loving salads lately. They’re fun, flavorful, and perfect for any dinner occasion. I brought this to our family Thanksgiving celebration at my sister-in-laws. It was so good paired with turkey!
This salad is made with roasted brussels sprouts, potatoes and carrots. These are placed on a bed of salad greens, chopped red onion and wild rice. Lastly it’s topped with a simple homemade apple cider vinegar salad dressing.
On a side note, if you love to eat salads like I do but want an easier way to eat them throughout the week, then check out my six healthy mason jar salad recipes. These are perfect for meal prep lunches.
Roasted Vegetable Wild Rice Salad Ingredients
Here’s what you’ll need to make this lovely salad:
- Wild Rice – I really like Lundberg’s wild rice blend. You can also use regular brown rice or white rice.
- Vegetables – Roasted brussels sprouts, baby potatoes and carrots are used along with raw red onion.
- Salad Mix – I used a field greens salad mix. A spinach and spring mix would also work. You could also just use spinach or kale for this recipe.
- Feta Cheese – You can use regular feta cheese or goat feta cheese. This adds lovely flavor to the salad. If you want this salad to be dairy-free you can skip the feta.
- Apple Cider Vinegar Salad Dressing – For this homemade dressing you’ll need olive oil, apple cider vinegar, garlic, dijon mustard, salt and pepper.
If you’d prefer a different dressing flavor, you can try one of my six healthy homemade salad dressings for this recipe.
How To Make This Salad
This salad comes together in four main steps:
- Cook The Rice – You can cook the wild rice in a pot on the stove or a rice cooker. Use the package instructions for how to cook the rice.
- Roasted Vegetables – Wash, peel and slice the brussels sprouts, carrots and baby potatoes. Add them to a baking sheet lined with parchment. Drizzle cooking oil overtop, then season with salt and pepper. Bake at 425°F for 40 minutes or until the vegetables are soft when poked with a fork.
- Salad Dressing – This salad uses an apple cider vinegar dressing. It’s my go-to for most salads because it’s sugar free. The less sugar we can add to our meals, the better! I always make my dressings in an 8 oz mason jar. It’s easy to add the ingredients, seal the lid, give it a good shake, and then pour on to the salad. Any dressing leftovers can be stored in the fridge inside the mason jar.
- Assemble Salad – Add the salad greens, chopped red onion, wild rice, and roasted vegetables to a large bowl. Drizzle the salad dressing on top and toss the salad together. Top with feta cheese. Serve and enjoy!
This salad tastes best when eaten the same day. Otherwise the salad mix will become soggy. If you want to have this salad last longer, you can use kale instead. It’s a heartier leaf that won’t turn soggy after a day or two.
More Salad Recipes
Here are some more delicious salads to inspire you. Bookmark these recipes for later:
- Fall Harvest Salad – Made with delicata squash, pomegranate and kale. It’s a beautiful feast for the eyes and full of delicious flavors.
- Carrot Apple Cabbage Coleslaw – This is a wonderful side dish that is dairy-free and paleo friendly.
- Chicken Bacon Avocado Salad – An incredible salad topped with a maple dijon dressing – it’s seriously good!
- Ranch Taco Chicken Salad – A popular recipe on my blog. This salad is loaded with all the good stuff and topped with homemade ranch dressing.
Roasted Vegetable Wild Rice Salad
- 1 cup wild rice - cooked
- 2 ½ cups brussels sprouts - ends cut off, and sliced in half
- 10 baby potatoes - sliced in half
- 4 carrots - peeled and chopped
- ½ red onion
- 7 cups salad greens - ex. spring mix, lettuce, arugula, spinach or kale
- ¼ cup feta cheese
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Cook The Rice:
- Cook the wild rice according to package instructions on the stovetop or in rice cooker. I like to cook 1 cup dry wild rice with 2 ¼ cups water.
Roast The Vegetables:
- Wash and chop the potatoes, brussels sprouts and carrots into bite-size pieces. Place on a baking sheet lined with parchment paper. Drizzle cooking oil overtop (I use avocado oil spray) and season with salt and pepper. Bake for 40 minutes or until the vegetables are soft when poked with a fork.
Make The Salad Dressing:
- In a mason jar (or bowl) add the olive oil, apple cider vinegar, minced garlic, dijon mustard, salt and pepper. Seal it with the lid and give it a good shake.
- Add the salad mix to a large serving bowl. Chop up the red onion into bite-size pieces.
- Place the cooked vegetables on top of the salad greens. Add the red onion and drizzle the salad dressing overtop.Sprinkle ¼ cup of feta cheese over everything. Serve and enjoy.
The nutritional information provided is an estimate and is per serving.