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Fall Wild Rice Salad

Prep Time: 30 mins | Total Time: 40 mins | Makes: 8 servings


  • 1 cup wild rice, cooked (or brown rice)

  • 1 & 1/2 cups grapes, halved

  • 2 cups sweet potatoes, diced

  • 1 Tbs olive oil

  • 2 & 1/2 cups arugula

  • 1 cup raw pecans, chopped

  • 1/4 cup olive oil

  • 2 Tbs apple cider vinegar

  • 1 Tbs maple syrup



  1. Cook rice according to package directions.

  2. Chop pecans.


  1. Preheat oven to 400ºF. In a large bowl, toss sweet potatoes with 1 tablespoon olive oil and season with salt and pepper. On a baking sheet lined with parchment paper, add sweet potatoes in an even layer. Bake in the oven for 20-30 minutes, tossing halfway through cooking.

  2. In a large bowl, toss together, wild rice, grapes, arugula, and pecans.

  3. In a small mason jar, combine 1/4 cup olive oil, apple cider vinegar, and maple syrup. Cover and shake to combine. Season with salt and pepper.

  4. Drizzle dressing on the salad and toss to combine

Note: This recipe has an amazing balance of sweet, savory and peppery (from the arugula). It is also a great way to embrace the time-saving strategy of "cook once and eat twice". At the start of the week batch cook rice (wild, white, brown, basmati would all be delicious here) and sweet potatoes. Enjoy these as dinner side dishes. Later in the week use leftover rice and potatoes tossed and dressed in this salad with your favorite leafy green.

Recipe Source: Living Plate RX


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