Description
A vibrant and wholesome Thanksgiving Salad Bowl featuring a mix of roasted root vegetables, wild rice, fresh greens, and a tangy maple-Dijon dressing. This salad combines hearty textures with sweet and savory flavors, making it a perfect side or main dish during the holiday season or any time you crave a nutritious, colorful bowl.
Ingredients
Grains and Vegetables
- ½ cup wild rice (yields about 1 ½ cups cooked)
- 1 turnip, peeled and sliced into medallions
- 1 sweet potato, sliced into thin medallions
- 4 stalks celery, diced
- ½ cup dried cranberries
- 1 cup frozen peas, cooked and chilled
- ½ cup Brussels sprouts, shaved or finely chopped (about ¼ lb whole)
- 1 gala apple, small diced
- ½ red onion, julienned (about ½ cup finely sliced)
- 6 oz baby greens salad mix
Nuts
- ¼ cup candied pecans
Oils, Vinegars, and Condiments
- 1 Tbsp olive oil (for roasting)
- ½ cup olive oil (for dressing)
- ¼ cup apple cider vinegar
- 1 tsp Dijon mustard
Spices and Seasonings
- ½ tsp salt (for roasting vegetables)
- ¼ tsp freshly cracked black pepper (for roasting vegetables)
- ½ tsp salt (for dressing)
- ¼ tsp freshly cracked black pepper (for dressing)
- 1 tsp cinnamon
- 3 cloves garlic, minced
Sweetener
- 1 Tbsp maple syrup
Instructions
- Cook Wild Rice: Preheat oven to 400°F (200°C). Cook wild rice according to the package directions until tender. Once done, fluff the rice with a fork and allow it to cool completely.
- Prepare Vegetables: Peel and slice the turnip into medallions. Slice the sweet potato into thin medallions. Dice the celery. Shave or finely chop the Brussels sprouts. Cook and chill the frozen peas. Small dice the gala apple, and julienne the red onion.
- Toss Vegetables with Oil and Seasoning: Place the sliced turnip and sweet potato in a bowl and toss them with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon freshly cracked black pepper, ensuring the pieces are evenly coated.
- Roast Root Vegetables: Arrange the seasoned turnip and sweet potato medallions on parchment-lined baking sheets. Roast in the preheated oven for about 20 minutes or until they are tender but still hold their shape, avoiding mushiness.
- Cool Roasted Vegetables: Remove the roasted turnip and sweet potato from the oven and let them cool to room temperature while preparing the dressing.
- Make Dressing: In a bowl, whisk together 1 teaspoon Dijon mustard, 1 teaspoon cinnamon, ½ teaspoon salt, ¼ teaspoon black pepper, and 3 cloves minced garlic. Add 1 tablespoon maple syrup and ¼ cup apple cider vinegar. While whisking continuously, slowly stream in ½ cup olive oil to create a smooth, temporary emulsion.
- Assemble Salad: Once the roasted vegetables have cooled, combine them with the wild rice, celery, dried cranberries, cooked peas, shaved Brussels sprouts, diced apple, julienned red onion, candied pecans, and baby greens in a large bowl.
- Dress and Serve: Toss the salad ingredients with the prepared dressing until everything is evenly coated. For meal prep, portion out the salad separately from the dressing. Otherwise, serve immediately by scooping into bowls and drizzling with the dressing.
Notes
- Cook wild rice in advance to save time, as it can take up to 50 minutes to cook.
- Ensure roasted vegetables are tender but not mushy for the best texture contrast.
- Use parchment paper to prevent sticking and simplify cleanup when roasting.
- Candied pecans add a sweet crunch; substitute with toasted nuts if preferred.
- The dressing can be adjusted for sweetness or tang based on taste preferences.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
