2/3cuppecans,or walnuts, toasted and coarsely chopped (75 g)
1/3cuporganic dried cranberries,chopped (50 g)
Dressing:
4tablespoonswhite balsamic vinegar(or white wine vinegar)
3tablespoonsextra-virgin olive oil
1teaspoonDijon mustard
1clovegarlic,minced
Method
Preheat the oven to 400°F / 200°C (180°C fan-assisted) and line a baking sheet with parchment paper.
Cook the wild rice and brown rice according to package instructions, separately if cooking time differs (about 45 minutes). Once cooked, drain in a fine mesh sieve and rinse under cold water, drain well and transfer to a large serving bowl.
While the rice is cooking, spread the diced sweet potatoes on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Transfer to the preheated oven, and roast, stirring once halfway through, for 25 minutes, or until tender and edges lightly browned.
Meanwhile, massage the kales leaves with a small drizzle of olive oil and a pinch of salt until evenly coated (1 minute). This will help tenderise the leaves and reduce bitterness. Alternatively, sauté the kale lightly, if you prefer a softer texture.
In a small bowl, whisk together the dressing ingredients (vinegar, oil, mustard and garlic) until well combined. Season with salt and pepper. .
In a large mixing bowl, combine the cooked rice, kale, dried cranberries, and nuts. Toss until evenly coated with the dressing.
Add roasted sweet potatoes, and toss gently to incorporate.
Taste and adjust seasoning with salt and pepper as needed. Serve and enjoy!
Notes
For this wild rice salad recipe, I use rice mix from Rapunzel (unpaid mention) which includes Italian brown long grain rice, French red Camargue rice, and Canadian wild rice.
You can also make this recipe using a 3/4 cup long grain brown rice and 3/4 cup wild rice. Check the cooking times, and if varying prepare them in separate pots. If you cannot find wild rice, then sub it out for French Camargue red rice.
Check out my tips above for more ingredient substitutions.
I choose organic dried cranberries, as they are naturally sweetened with apple juice concentrate.
This is a great make ahead salad that taste great at room temperature or cold. You can easily make it ahead and then store it, covered in refrigerate for up to 2 days.