Roasted Sweet Potato & Wild Rice Kale Salad with Maple Dijon Vinaigrette

This Roasted Sweet Potato & Wild Rice Kale Salad with Maple Dijon Vinaigrette is a healthy vegan recipe that is super easy to make. Enjoy this creation as a wholesome meal or side dish on any evening.

A vegan salad recipe that is hearty, fresh, & flavorful. This Roasted Sweet Potato & Wild Rice Kale Salad with Maple Dijon Vinaigrette is just that.

The oven roasted sweet potatoes, gets paired perfectly with the authentic wild rice, massaged kale, nuts, as well as a maple dijon vinaigrette.

Serve it as a main dish or side dish, either way it will be loved by all!

Why You’ll Love This Healthy Vegan Kale Salad Recipe

• Full of Flavor & Loaded with Nutrition: Fiber-rich, protein-packed, healthy-fats filled, & so much more. This Roasted Sweet Potato & Wild Rice Kale Salad with Maple Dijon Vinaigrette recipe has it all.
• Best Seasonal Salad: The ingredients found in this creation are perfect for the fall + winter months.
• Great for Meal Prep: This vegan kale salad stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.

Ingredients

• Organic Sweet Potato: For this recipe I used organic garnet sweet potato, but any sweet potato works. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before chopping. 
• Organic Wild Rice: One of the main ingredients in this recipe. To be clear, wild rice is not the same as wild rice blend. Wild rice is in fact not rice at all. It’s a species of grass that produces edible seeds resembling rice. I highly recommend using traditional wild rice versus the blend, as it is an abundant source of magnesium, protein, and fiber.  
• Organic Greens: Any kind of greens that you have on hand will work, but I used kale.
• Organic Maple Dijon Vinaigrette: A combination of extra-virgin olive oil, fresh lemon juice, pure maple syrup, dijon mustard, minced garlic, sea salt, & black pepper, are whisked together to drizzle over our salad.
• Organic Pecans: To sprinkle over the top! Feel free to roast them in the oven for a few minutes if you’re feeling fancy.

How To Make

1. Wild Rice. Prepare wild rice as package instructions.
2. Roasted Sweet Potato Preheat the oven to 425 degrees F. On a baking sheet, add the diced sweet potatoes. Toss with the oil & seasonings. Transfer to the oven & roast for 20 – 25, flip halfway through.
3. Kale. Add the washed and chopped kale to a large mixing bowl along with a squeeze of fresh lemon juice. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
4. Maple Dijon Maple Dijon Vinaigrette. In a mixing bowl, combine the dressing ingredients & whisk to combine. 
5. Serve. Divide greens, wild rice, & roasted sweet potato between bowls. Top with the pecans & dressing. Enjoy!

Tips for Making this Healthy Vegan Salad Recipe Perfectly

• Organic Wild Rice: This recipe calls for actual wild rice. I know it’s on the expensive side. I do not recommend using brown rice, white rice, or wild rice blend, which is just white or brown rice with a few flecks of wild rice. Use authentic wild rice for this recipe. 
• Soak Rice: This is completely optional, but I prefer to soak the rice for several hours. This shortens the cooking time by half. 
• Organic Substitutes: Use your favorite type of greens, sweet potato, & nuts or seeds!
• Baking: Be sure to flip the sweet potatoes halfway, as this ensures even baking. 

Storing & Reheating

This Roasted Sweet Potato & Wild Rice Kale Salad with Maple Dijon Vinaigrette is the perfect healthy vegan recipe for leftovers & meal prep! 

Fridge Storage. Transfer ingredients to separate air-tight glass containers & refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the sweet potatoes & cooked wild rice to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with greens, nuts, & dressing.

More Healthy Vegan Kale Salad Recipes You’ll Love

• Roasted Sweet Potato & Apple Quinoa Kale Salad with Maple Dijon Vinaigrette
• Vegan Avocado Kale Caesar Salad with Sweet Potato Fries
• Hearty Vegan Kale Salad with Chipotle Pecan Pesto
• Erewhon Kale & White Bean Salad with Roasted Japanese Sweet Potatoes
• Roasted Sweet Potato & Quinoa Kale Salad with Balsamic Tahini Dressing

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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