- Preheat the oven to 425°F. Spray a large, rimmed baking sheet with cooking spray.
- In a small bowl, combine the vinegar, apple juice concentrate, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in 1/4 cup oil. Set aside.
- Place sweet potatoes on the baking sheet. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and drizzle with 1 tablespoon oil. Toss to coat and arrange in a single layer. Bake for 20–25 minutes, stirring halfway through, until tender and lightly browned. Let cool.
- In a large bowl, combine the sweet potatoes, wild rice, apples, walnuts, and parsley. Add the dressing and gently toss to coat.
Tip: Using frozen apple juice concentrate in the dressing, as opposed to apple juice or cider, allows us to get a big hit of apple flavor, without thinning out the dressing too much, which could make the salad soggy.
Tip: While this recipe only uses a couple of tablespoons of frozen apple juice concentrate, you can pour the leftover amount into a freezer bag to have on hand when you want to add a hint of sweetness to any sauce, soup, and stew. And you could always use it to make juice too.
Tip: We cooked our wild rice in salted water, per package direction. If you cook your wild rice without salt, you may want to adjust the seasonings in the salad before serving.
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Directions
- Preheat the oven to 425°F. Spray a large, rimmed baking sheet with cooking spray.
- In a small bowl, combine the vinegar, apple juice concentrate, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in 1/4 cup oil. Set aside.
- Place sweet potatoes on the baking sheet. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and drizzle with 1 tablespoon oil. Toss to coat and arrange in a single layer. Bake for 20–25 minutes, stirring halfway through, until tender and lightly browned. Let cool.
- In a large bowl, combine the sweet potatoes, wild rice, apples, walnuts, and parsley. Add the dressing and gently toss to coat.
Tip: Using frozen apple juice concentrate in the dressing, as opposed to apple juice or cider, allows us to get a big hit of apple flavor, without thinning out the dressing too much, which could make the salad soggy.
Tip: While this recipe only uses a couple of tablespoons of frozen apple juice concentrate, you can pour the leftover amount into a freezer bag to have on hand when you want to add a hint of sweetness to any sauce, soup, and stew. And you could always use it to make juice too.
Tip: We cooked our wild rice in salted water, per package direction. If you cook your wild rice without salt, you may want to adjust the seasonings in the salad before serving.