Warm Wild rice root vegetable salad with maple- sage vinaigrette

November 16, 2010

Author Notes: This recipe was adapted from one created by our local restaurant owner and chef, Lucia Watson. and told to me by my hair stylist and friend, Paula Schlee. It provides a wonderful mix of textures and tastes: wild rice (grown locally here), savory roasted root vegetables, sweet baked apple, and a crunch of toasted pine nuts. We usually serve this topped with crumbled bacon but if serving to vegetarians, you can substitute a vegetarian bacon instead. Or serve both types of bacon separately and let your guests choose. The tangy maple-sage vinaigrette is so good you will be glad that there is some left over.

Serves: 8



  • 1/4 cup apple cider vinegar
  • 1 tablespoon your best Dijon mustard
  • 3/4 cup canola or grapeseed oil
  • 1/4 cup good extra virgin olive oil
  • 2 tablespoons real maple syrup (0r you can use honey or agave nectar)
  • 1 chopped shallot
  • 1 tablespoon Fresh sage coarsely chopped
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper

Rice and Vegetables

  • 4 cups cooked wild rice
  • 4 small parsnips, peeled and cubed
  • 4 small carrots, peeled and cubed
  • 1 large yam ,peeled and cubed
  • 1 large apple, cored and cubed
  • 6 scallions chopped coarsely
  • 1 medium onion, coarsley chopped
  • 2 tablespoons olive oli
  • 1/2 teaspoon coarse sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup Pine nuts that have been lightly toasted
  • 1/4 cup well cooked until crispy, crumbled vegetarian bacon (or the real thing
In This Recipe


  1. Place vinagrette ingredients in blender and blend briefly until smooth and creamy. taste and adjust seasonings if needed.
  2. Put the vegetables and apple and scallions into a large bowl. Toss to lightly coat with olive oil and sprinkle with salt and pepper.
  3. Place on a large baking sheet and roast in a 400 oven until soft and slightly brown on the outside. Check and stir around a few times to prevent from burning. Remove from oven and let cool for about 20-30 minuts.
  4. Mix the salad ingredients except for the pine nuts and vegetarian bacon together. Mix in some of the vinaigrette ( you will not use it all. Resrve the rest for another salad).
  5. Top with the vegetarian (or real) bacon crumbles and toasted pine nuts and serve.
  6. Sigh with pleasure!

More Great Recipes:
Salad|Salad Dressing|Grains|Green Onion/Scallion|Pine Nut|Wild Rice|Vegetable|Bacon|Vegetarian|Vegan|Gluten-Free|Appetizer

Reviews (10) Questions (0)

10 Reviews

healthierkitchen December 4, 2010
This sounds great! I haven't made wild rice in years but I will now.
Author Comment
JoanG December 4, 2010
Thanks! I live in wild rice coutnry so its always on hand, and I love finding new ways to use it!
AntoniaJames December 4, 2010
This does look good! I plan to try it soon. ;o)
Author Comment
JoanG December 4, 2010
Thanks so much Antonia! I hope you like it.
luvcookbooks December 4, 2010
Wild rice always seems spiky and not worth the many dollars it costs. This recipe gives me faith that ingredients are often just waiting for the right cook. Joan G has created a recipe that sets off the chewy texture of wild rice against the sweet, melting textures and flavors of root vegetables, apples, and maple syrup. This is a great recipe for right after Thanksgiving, since it's healthy but not ascetic! Will buy wild rice just for this recipe and will make it again-- maybe a ritual post Thanksgiving dish! Easy to put together as well. <br />Thanks, Joan G! <br />(tested the recipe but didn't get the review in on time-- I'm sorry) <br /> <br />
Author Comment
JoanG December 4, 2010
THanks so much! I am so glad you liked it! LIfe is very busy these days, I know!
MplsCitified November 17, 2010
This sounds really delicious!
Author Comment
JoanG November 17, 2010
Thanks! Lucia's recipes are amazing!
Author Comment
JoanG November 17, 2010
Thank you! I have made it twice now to rave reviews both times! Hope you enjoy it!.
TheWimpyVegetarian November 17, 2010
This looks wonderful!! The vinaigrette sounds delicious. This might need to be part of our Thanksgiving dinner. Thanks!