Harvest Fall Salad with wild rice, roasted sweet potato, Brussels sprouts, and shredded rooster. Tossed in a Caramelized Shallot Dressing, this autumn-inspired salad is nutritious, filling, and make-ahead nice.
Why You’ll Love this Harvest Fall Salad
- Seasonal Favorites. Loaded with star seasonal produce (sweet potato, Brussels sprouts, and pomegranate), this salad affords peak season weight-reduction plan and style.
- Make-Ahead Nice. This salad may very well be beloved warmth, chilled, or nearer to room temp, making it the appropriate meal prep contender. (Comparable goes for this Hen Cashew Salad.)
- Allergen-Nice. As written, this loaded fall salad is gluten free, dairy freeand I am free. You may additionally make it nut free by swapping the pecans for pumpkin seeds (pepitas). Serving to vegetarians? Swap the rooster for a can of chickpeas!
The play of flavors and textures on this Harvest Fall Salad may be wonderful. Now we now have the chewiness of untamed rice, crunch of pecans, and juicy pop of freshness from the pomegranate arils.
The parts are straightforward and healthful, so that you presumably may be happy with having enjoyable with this lineup on repeat.
It’s undeniably delicious and may instantly flip your lunch hour from drab to fab.
And for individuals who love fall salads like this, moreover do that Roasted Squash Salad, Persimmon Saladand Thai Butternut Quinoa Salad.
Straightforward strategies to Make Harvest Fall Salad
Together with being an attractive weekday contender, this harvest salad moreover feels specific enough to grace a trip desk.
You’ll be able to do a whole lot of the prep work ahead of time. (I moreover lean on rotisserie rooster to further streamline the prep!)
The Elements
- Sweet Potatoes: My go-to spud this time of 12 months, sweet potatoes present candy-like sweetness as quickly as roasted. Alternatively, it’s best to use butternut squash.
- Brussels Sprouts: I favor to thinly slice or shred my sprouts to expedite cooking. You may additionally purchase baggage of pre-shredded Brussels sprouts.
- Wild Rice: Attributable to its hearty texture, wild rice takes longer to cook dinner dinner than most completely different rice varieties. Nonetheless, the last word end result’s always worth the extra vary time.
- Hen: I like using shredded rotisserie rooster for ease. Whenever you’re making this salad vegetarianit’s best to use chickpeas as a substitute.
- Pecans: For richness and crunch. If making the salad nut-freeuse nuggets (pumpkin seeds) as a substitute.
- Pomegranate: For a pop of freshness and additional nutritional vitamins. Pomegranate arils are an exquisite provide of vitamin C.
- Shallots: Caramelized shallots create a DREAMY dressing. They develop to be borderline sweet as quickly as sautéed, which offers stunning aromatic style.
- Vinegar: I would like using sherry vinegar inside the dressing, nonetheless balsamic vinegar moreover works correctly.
- Garlic: For aromatic goodness.
- Rosemary: For added woodsy pure style
- Dijon Mustard: Dijon has a creamy texture, spicy fashion and clear finish. It’s a surprising factor of the shallot dressing.
- Honey: Barely sweetness helps steadiness the acidity of the vinegar inside the dressing.
For an entire itemizing of recipe parts and partssee the recipe card beneath.
The Directions
Step 1: Roast Sweet Potatoes on a giant baking sheet for 20 minutes.
Step 2: Add Brussels Sprouts to baking sheet, and roast for 10 additional minutes.
Step 3: Sauté Shallots in a skillet until caramelized, about 6 to eight minutes. Stir in garlic via the remaining minute.
Step 4: Put collectively Dressing by mixing shallots, olive oil, vinegar, mustard, honey, rosemary, salt, and pepper until clear.
Step 5: Assemble Salad by combining wild rice, roasted sweet potatoes and Brussels sprouts, pecans, pomegranate in a giant bowl.
Step 6: Add Dressing and toss to combine. Serve warmth.
Make Ahead and Storage Options
- Make-Ahead. You’ll put collectively the dressing 1 to 3 days ahead. Merely retailer in a lined container inside the fridge until ready to utilize. You may additionally boil the wild rice prematurely.
- Retailer. Refrigerate leftover salad in an airtight container for as a lot as 4 days. Benefit from leftovers chilled, or nearer to room temperature.
Further Fall Salad Recipes
Whenever you give this Harvest Fall Salad a try, snap a picture and tag #dishingouthealth so I can see your gorgeous creations! Moreover, adjust to alongside on Pinterest and Fb for the latest recipe updates.
Large rimmed baking sheet
Medium Saucepan with Lid
Small or medium sized skillet
Small blender or immersion blender
Caramelized Shallot Dressing
- Preheat oven to 425ºF.Put collectively wild rice combine in accordance with bundle instructions in salted water until tender. Put apart.
- Toss sweet potatoes in 1 to 2 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. black pepper on a giant rimmed baking sheet. Roast for 20 minutes.Toss sweet potatoes and add Brussels sprouts to baking sheet. Drizzle with 2 Tbsp. olive oil and remaining 1/2 tsp. salt and 1/4 tsp. black pepper; toss to coat. Roast for 10 additional minutes.
Within the meantime, put collectively Caramelized Shallot Dressing: heat 2 Tbsp. olive oil in a small or medium skillet over medium heat. Add sliced shallots and sauté for 2 minutes. Barely cut back heat and proceed cooking until shallots are correctly caramelized, about 6 additional minutes. Stir in garlic all through remaining minute. Take away pan from heat and allow to barely cool.
Change caramelized shallots, garlic, and residual cooking oil to a small blender or container for immersion mixing. Add remaining 3 Tbsp. olive oil, sherry vinegar, Dijon mustard, honey, rosemary, salt, and pepper; combine until clear.
Assemble salad by combining cooked wild rice, roasted sweet potatoes and Brussels sprouts, shredded rooster, pecans, and pomegranate arils in a giant bowl. Add dressing and toss to combine. Serve warmth or nearer to room temperature.
- Make-Ahead. You’ll put collectively the dressing 1 to 3 days ahead. Merely retailer in a lined container inside the fridge until ready to utilize. You may additionally boil the wild rice prematurely.
- Retailer. Refrigerate leftover salad in an airtight container for as a lot as 4 days. Benefit from leftovers chilled, or nearer to room temperature.
Serving: 2.5cups | Vitality: 470kcal | Carbohydrates: 49g | Protein: 17g | Fat: 24g | Saturated Fat: 1g | Sodium: 505mg | Fiber: 8g | Sugar: 10g
I calculate these values by hand to verify accuracy, nonetheless anticipate as a lot as a ten% variable counting on meals producers.