Wild Rice, Pear and Roasted Sweet Potato Salad With Walnuts Recipe

July 2024 · 2 minute read
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An easy-to-put-together salad with a satisfying combination of nutty, sweet and earthy flavors and textures, this would be equally appealing as a weeknight dinner and a holiday side.

Truly wild rice and cultivated wild rice have different cooking times; the following directions give times for both.

The finished salad can be refrigerated in an airtight container for a day or two. If you want to store it for another day or so, leave out the pears; chop and add them just before serving.

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Ingredients

measuring cup

Servings: 6 (makes about 7 cups)

Directions

  • Step 1

    First, cook the wild rice: Add the water to a 2-quart pot and bring to a boil over high heat. Add the rice and return to a boil, then reduce the heat until the water is barely bubbling, cover and cook. For hand-harvested wild rice, start checking in 20 minutes. Cultivated rice may take 45 minutes to 1 hour. (If using a blend, follow the package instructions.) Once the rice is tender and just starting to split apart at the ends, drain well. Let cool.

  • Step 2

    Meanwhile, preheat the oven to 400 degrees. Toss the sweet potatoes with 1 tablespoon of the oil on a large rimmed baking sheet. Roast until fork-tender, 10 to 15 minutes. Let cool.

  • Step 3

    Combine the wild rice, sweet potatoes, parsley, scallions and pears in a large mixing bowl. (If you're planning to refrigerate the salad for a few days, leave out the pears at this point.)

  • Step 4

    Whisk together the remaining 3 tablespoons of oil, the lemon juice, maple syrup, salt and pepper in a small bowl, until emulsified.

  • Step 5

    Pour the dressing over the wild rice mixture and toss to coat. Serve topped with walnuts.

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    Nutritional Facts

    Per serving

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from "The Whole Grain Promise: More Than 100 Delicious Recipes to Jumpstart a Healthier Diet," by Robin Asbell (Running Press, 2015).

    Tested by Joe Yonan.

    Published September 27, 2015

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