Roasted Vegetable Wild Rice Salad
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.
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Servings: 6 servings
Ingredients
- 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
Salad Dressing:
- 3 Tbsp olive oil
- 3 Tbsp apple cider vinegar
- 1 garlic clove - minced
- 1 Tbsp dijon mustard
- salt and pepper - to taste
Instructions
- 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.
Recipe Notes:
This salad tastes best when served the same day. Otherwise the salad greens will be a bit mushy with leftovers.
Nutrition Info
Calories: 293kcal | Carbohydrates: 46g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 156mg | Potassium: 888mg | Fiber: 6g | Sugar: 5g | Vitamin A: 7636IU | Vitamin C: 64mg | Calcium: 88mg | Iron: 2mg
The nutritional information provided is an estimate and is per serving.
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