Vegan Rice Salad
This Vegan Rice Salad with Sweet Potatoes and Kale is the perfect dish for Fall! The salad is loaded with healthy ingredients from wild rice to mushrooms. It is a filling salad that can be served warm or cold and as a side dish or main entree. It is also a terrific plant-based option to serve for Thanksgiving dinner.
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Servings: 12
Calories: 528kcal
Ingredients
- 3 sweet potatoes peeled and cubed
- 36 ounces Uncle Ben's long grain and wild rice 1 large box
- 1 Vidalia onion diced
- 1 cup kale ribs removed and chopped
- 1 cup dried cranberries
- ½ cup golden raisins
- ½ cup sliced mushrooms
- 1 cup sun-dried tomatoes chopped
- ½ cup Italian flat leaf parsley chopped
- ½ cup olive oil + 2 tablespoons olive oil, divided
- 1 teaspoon garlic salt
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 Tablespoon Italian blend seasoning
- ½ cup red wine vinegar
- ½ cup balsamic vinegar
- ¼ cup agave syrup or maple syrup
- ¼ cup brown sugar
- ½ cup chopped pecans
Instructions
Roast Sweet Potatoes:
- Place rack in upper third of oven and preheat oven to 450 degrees Fahrenheit.
- Peel the sweet potatoes and cut into ¾ inch cubes.
- Place on a baking sheet and drizzle with 1 tablespoon of oil.
- Place in upper ⅓ of oven and roast for 20 to 25 minutes, until sweet potatoes are fork tender. Remove from oven and set aside.
Cook the Rice:
- Prepare the long grain and wild rice according to package directions and set aside.
Make the Salad:
- Rinse the kale, then remove ribs, chop and set aside.
- Dice the onion, then sauté in a tablespoon of olive oil until onion is tender and golden brown.
- Remove from heat and add the chopped kale to the onions, stir and set aside
- Place all prepared rice in a large serving bowl.
- Then, add the roasted sweet potatoes, kale and sautéed onions and combine.
- Next, add cranberries, raisins, mushrooms, sun dried tomatoes and parsley. Toss to combine all ingredients.
Make the Salad Dressing:
- In a blender, add the red wine vinegar, Balsamic vinegar, agave syrup (or maple syrup), brown sugar, Italian seasoning, garlic salt, regular salt and pepper. Blend until well combined.
- Next, add the olive oil and blend again for 1 minute.
- Pour the dressing over the rice and vegetables. Toss well to coat rice and vegetables.
- Sprinkle with pecans, serve and enjoy!
Nutrition
Calories: 528kcal | Carbohydrates: 109g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Sodium: 547mg | Potassium: 1048mg | Fiber: 10g | Sugar: 32g | Vitamin A: 8902IU | Vitamin C: 17mg | Calcium: 79mg | Iron: 4mg