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A festive Thanksgiving side dish of wild rice salad with roasted sweet potatoes, Brussels sprouts, pecans, and cranberries.

Wild Rice Salad with Roasted Sweet Potatoes and Cranberries

This wild rice salad is a flavorful and satisfying side dish that brings comforting Thanksgiving flavors to your weeknight table. It features roasted sweet potatoes, tender wild rice, tart cranberries, and crunchy pecans, all tossed in a simple vinaigrette.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 cup dry brown rice/wild rice blend rinsed well
  • 2 cups water
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil plus more for drizzling
  • 1 sweet potato peeled and cut into small cubes
  • 2 shallots cut into 1-inch chunks
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic grated
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon sea salt plus more for sprinkling
  • 1 cup shaved Brussels sprouts
  • 1/2 cup dried cranberries heaping
  • 1/2 cup chopped pecans
  • 1/3 cup chopped fresh parsley plus more leaves for garnish
  • Freshly ground black pepper to taste

Equipment

  • Medium saucepan
  • Baking sheet
  • Parchment paper

Method
 

  1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
  2. In a medium saucepan, combine the rice, water, and 1 teaspoon of olive oil. Bring to a boil, then cover, reduce the heat, and simmer for 45 minutes, or until the water is absorbed. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork.
  3. Place the sweet potatoes and shallots on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread evenly on the baking sheet and roast for 20 to 25 minutes, or until tender and browned around the edges.
  4. While the rice is still warm, toss it with the remaining 2 tablespoons olive oil, apple cider vinegar, grated garlic, thyme, salt, and several grinds of pepper.
  5. Add the Brussels sprouts, roasted sweet potato and shallot mixture, dried cranberries, pecans, and parsley to the rice. Toss again to combine.
  6. Season to taste, garnish with more parsley, and serve.

Notes

This salad is delicious served warm or at room temperature. It can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors meld together beautifully.

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