Entree: Wild Rice and Roasted Vegetable Salad

Entree: Wild Rice and Roasted Vegetable Salad

Makes ~2 large salads


  • ½ cup dry wild rice
  • 1 small head of broccoli, cut into florets
  • ½ large sweet potato, diced (about 1 cup)
  • 2 cups mixed green lettuce
  • ½ large carrot, thinly sliced
  • ¼ cup feta cheese
  • ¼ cup pistachios
  • 2 tsp olive oil
  • 1 ½ tsp salt
  • Balsamic Vinaigrette


For the wild rice:

 Choose which ever method you prefer, stove top, baking, Instapot, etc.

You can find these cooking methods on our blog page:)


For the salad:

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Toss diced sweet potato in 1 tsp olive oil and 1 tsp salt. Place on a baking tray and bake for 20 minutes, tossing halfway.
  3. Toss broccoli florets in 1 tsp olive oil and ½ tsp salt. Remove the baking tray with sweet potatoes and add broccoli. Bake for another 15 minutes, tossing halfway.
  4. Allow sweet potatoes and broccoli to cool
  5. Add 2 cups of mixed green lettuce to a large bowl with sweet potatoes, broccoli, wild rice, sliced carrots, pistachios, feta cheese and drizzle balsamic vinaigrette.
  6. Toss to combine.

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