Autumn Harvest Salad

• 3 cups chopped sweet potatoes cut into 1/2-inch cubes
• 1-1/2 tablespoons olive oil
• Salt and pepper
• 1 (6-ounce) package Long Grain and Wild Rice Mix like Uncle Ben’s, see note 1
• 2 large apples I love Honeycrisp best, chopped or thinly sliced
• 1 to 2 ripe avocados chopped or thinly sliced
• 1/2 cup dried sweetened cranberries
• 1/2 cup sliced roasted almonds
• 9 cups spring mix lettuce blend 8 ounces; I use a 50/50 blend spinach and spring mix leaves
• Crumbled goat cheese or feta cheese, optional

• 1 large lemon
• 1/4 teaspoon onion powder
• 3 tablespoons balsamic vinegar
• 1 tablespoon Dijon-style mustard
• 1 teaspoon minced garlic
• 1/2 cup olive oil

• Preheat your oven to 400°F (200°C). Arrange the chopped sweet potatoes evenly on a large sheet pan. Drizzle them generously with olive oil, then sprinkle with salt and pepper (I recommend 1/2 teaspoon salt and 1/4 teaspoon pepper for a balanced seasoning). Toss gently to ensure all the sweet potato cubes are well coated. Spread them out in a single, even layer to promote even roasting and crispiness.
• Roast the sweet potatoes in the preheated oven for 10 minutes. Carefully flip them with a spatula, then continue to roast for another 10 minutes. Flip them again and roast for an additional 10-15 minutes, or until they are beautifully crisp-tender and show golden-brown edges. Once roasted to perfection, set them aside to cool completely to room temperature. This prevents them from wilting the delicate greens.
• Prepare the wild rice according to the package directions. If you’re making homemade wild rice, refer to Note 1 below for detailed instructions. Once the rice is cooked until tender, transfer it to a shallow dish or plate and refrigerate until it is thoroughly cooled. It’s crucial that the rice is cool before adding it to the salad, otherwise, its warmth will cause the lettuce to wilt.
• To make the lemon balsamic dressing, zest the large lemon to yield about 1/2 teaspoon of zest, then juice it to get approximately 2-1/2 tablespoons of fresh lemon juice. Combine the lemon zest and juice with the remaining dressing ingredients (onion powder, balsamic vinegar, Dijon mustard, minced garlic, and olive oil) in a small blender or food processor. Season with salt and pepper (I use 1/4 teaspoon salt and 1/8 teaspoon pepper). Blend until the dressing is smooth and well emulsified. Taste and adjust seasonings as needed. Transfer the finished dressing to a jar and refrigerate until you are ready to use it.
• Chop or thinly slice the apples and ripe avocados. Immediately after cutting, drizzle them with about 2 teaspoons of fresh lemon juice. This essential step helps prevent the fruit from browning, keeping them looking fresh and appetizing in your salad.
• In a large serving bowl, gently combine the spring mix lettuce blend, the cooled roasted sweet potatoes, and the cooled wild rice. Artfully arrange the dried cranberries, sliced almonds, chopped apples, and avocado slices on top. If desired, sprinkle with crumbled goat cheese or feta cheese for an extra layer of flavor and creaminess.
• It is vital to dress only the portion of salad you plan to eat immediately, as the dressed salad does not store well and will quickly become soggy. Drizzle your desired amount of the lemon balsamic dressing over individual servings, toss gently to combine, and serve promptly. Store any leftover dressing in an airtight container in the refrigerator for up to 1 week; it’s also delicious on other salads or roasted vegetables!

Ingredients

• 2/3 cup (116g) wild rice
• 1 tablespoon butter or olive oil
• 1-2/3 cups (359g) chicken broth or stock
• 1/2 teaspoon each: sea salt, dried parsley
• 1/4 teaspoon each: cracked pepper, oregano, thyme, garlic powder, onion powder
• 1 teaspoon granulated sugar

Method

1. Rinse the wild rice thoroughly in a fine-mesh sieve under cold running water. This removes excess starch.
2. Combine all the ingredients (rinsed wild rice, butter/olive oil, chicken broth/stock, sea salt, dried parsley, cracked pepper, oregano, thyme, garlic powder, onion powder, and granulated sugar) in a medium-sized pot. Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to a low simmer.
3. Cover the pot tightly with a lid and cook for approximately 45 minutes. After 45 minutes, check the rice for doneness; it should be tender yet still have a slight chew. If needed, add 10–15 more minutes to the cooking time, adding a little extra broth if the liquid evaporates too quickly.
4. Once the rice is tender, remove the pot from the heat and let it steam, still covered, for 5–10 minutes. This allows the grains to fully absorb any remaining moisture. Drain any excess liquid, if present, and fluff the rice gently with a fork before serving. (Please note that cook time may vary slightly by brand of wild rice, so always check regularly.)

Storage for Prep-Ahead: For optimal freshness, keep all salad components separate. The homemade lemon balsamic dressing can be stored in an airtight jar in the refrigerator for up to 5–7 days. Once the entire salad is dressed, it does not keep well and is best enjoyed immediately.

Nutrition Facts