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–+ servings

Harvest Brown Rice Salad

This Harvest Brown Rice Salad, with Sweet Potatoes & Cranberries, has an earthy feel that's reminiscent of the harvest. You might almost forget it’s winter!  
Author: Inger
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Prep Time 10 minutes
Total Time 10 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 325 kcal

Ingredients
  

Vinaigrette (or 3/4 cup of your favorite vinaigrette)

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar or part balsamic vinegar
  • 1 teaspoon dried minced onion
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • ¼ teaspoon black pepper

Salad

  • 4 cups cooked brown rice
  • 2 cooked diced sweet potatoes
  • ½ cup dried cranberries
  • 1 small bunch parsley coarsely chopped
  • ½ cup pecans or hickory nuts

Instructions
 

  • Blend dressing ingredients in a blender or shaker, or whisk together.
  • Combine salad ingredients except the nuts.
  • Right before serving add nuts and dressing to the salad, then toss together until well combined. (see note)

Notes

Even though I add the dressing and nuts at the end, to minimize absorption & stay crisp, the leftovers are still delicious!!

Nutrition

Calories: 325kcal
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
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