overhead of fall harvest salad with wild rice and roasted vegetables

Harvest Salad with Wild Rice & Roasted Vegetables

  • Author: Lizzy
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4-6 Servings 1x
  • Category: Salad
  • Method: Oven
  • Cuisine: American


This colorful and hearty harvest salad is full of fiber and nutrients from wild rice, roasted carrots, radishes, sweet potatoes and onions. It's a healthy and satisfying seasonal side dish. 



  • 1 ½ cups wild rice, cooked according to package directions
  • 1 tbsp vegan butter
  • 3 carrots, sliced into ½ inch rounds on the bias
  • 1 medium sweet potato, sliced into ½ inch half moons
  • 1 small sweet onion, sliced into ½ inch slices
  • 1 bunch of radishes, quartered (about 8 radishes)
  • 7-8 Brussels sprouts, trimmed and quartered lengthwise
  • 3 tbsp olive oil, divided
  • ¼ cup pumpkin seeds
  • 2-3 tbsp fresh parsley, roughly chopped, optional
  • Fresh sage, optional*


  • 3 tablespoons olive oil
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar 
  • 2 tsp Dijon mustard
  • ½ jalapeño, deseeded and minced
  • ½ tsp kosher salt
  • ¼ tsp garlic powder
  • Few cracks of black pepper to taste, optional


  1. Preheat the oven to 425F.  In a saucepan, combine the rice, vegan butter and 3 cups of water. Bring to a boil, reduce to a simmer, and cook, covered, for 45 minutes or until the water is absorbed and the grains are tender. Let the rice stand, covered for 10 minutes, then fluff with a fork.
  2. Add the carrots and sweet potato to one baking sheet with 1½  tbsp olive oil and one or two generous pinches of salt. Add the onions, radishes and Brussels sprouts to a second baking sheet with 1½  tbsp olive oil and another pinch of salt. Toss all of the veggies to coat evenly.
  3. Roast all of the vegetables until fork-tender, stirring halfway through. The carrots and sweet potatoes will take about 25 minutes. The onions, radishes, and Brussels sprouts will take about 20 minutes.  
  4. Meanwhile, make the dressing by whisking together the olive oil, maple syrup, Dijon, vinegar, jalapeño, garlic, ½ tsp salt and pepper. 
  5. Toast the pumpkin seeds in a medium skillet over medium heat, stirring frequently. They may pop, that’s normal. Toast until the seeds start to brown, 3-4 minutes. Then remove from heat and transfer to a small bowl.
  6. To assemble the salad, combine the cooked rice, roasted veggies and dressing in a large bowl. Toss to combine well. Top with toasted pumpkin seeds and cilantro. 


*For a delightful garnish, fry your sage leaves in vegan butter until just beginning to brown. They turn into delicious edible herb chips.