Name: Southwestern Wild Rice and Sweet Potato Salad Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Southwestern
Ingredients: 4 cups sweet potato, peeled and cut into 1-inch cubes (roughly 1 large or 2 small sweet potatoes); 1 tablespoon olive oil; Salt & pepper, to taste; ¾ cup wild rice blend, uncooked; 1 carrot, peeled and grated; 1 celery stalk, finely chopped; 1 red pepper, diced; 1 yellow pepper, diced; ¼ cup red onion, finely chopped; ½ cup cilantro leaves, roughly chopped (loosely packed); 3 tablespoons olive oil; 3 tablespoons white wine vinegar; 2 teaspoons lime juice; 1 teaspoon chili powder; 2 teaspoons honey maple syrup (to keep it vegan); 1 clove garlic, minced; ¼ teaspoon salt

Jump to Recipe· 4.4 from 11 reviews

If you’re craving a salad that bursts with vibrant colors, bold flavors, and nourishing ingredients, this Southwestern Wild Rice and Sweet Potato Salad Recipe is an absolute must-try. It combines fluffy wild rice with tender roasted sweet potatoes and a mix of crisp vegetables, all tied together by a lively chili lime vinaigrette. Whether you want a hearty lunch or a stunning side dish that steals the show, this salad checks all the boxes—gluten-free, vegan-friendly, and packed with texture and zest in every bite.

Ingredients You’ll Need

The image shows a wooden cutting board placed on a white marbled surface, holding an assortment of fresh ingredients. On the board, there is a large sweet potato at the top right, with fresh green cilantro leaves behind it toward the top left side. Below the cilantro, there is a half red onion, next to a bright yellow bell pepper near the center right. A long celery stalk and a carrot are laid diagonally across the board from the bottom left to the middle. A shiny green lime is placed near the bottom left, above a small white bowl filled with a mix of wild rice grains at the bottom left corner. A smooth red bell pepper is positioned near the carrot, with a single small garlic clove resting next to it. The whole setup is neatly arranged and brightly lit, capturing the fresh colors and textures of the vegetables and rice. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a crucial role in creating its signature taste and texture, yet the list remains refreshingly simple. The balance of roasted sweet potatoes, earthy wild rice, and crunchy veggies brings a beautiful harmony that’s as nutritious as it is delicious.

Sweet potato: Roasting these in olive oil enhances their natural sweetness and adds softness that contrasts with the wild rice.
Olive oil: Provides richness and helps roast the sweet potatoes to tender perfection.
Wild rice blend: Offers a chewy, nutty base loaded with wholesome fiber and protein.
Carrot: Grated for a subtle sweetness and crunchy texture.
Celery: Adds fresh crispness and a slight herbal note.
Red and yellow peppers: Brighten the salad with their juicy crunch and vivid color.
Red onion: Finely chopped to add a sharp, tangy bite without overpowering the mix.
Cilantro leaves: Roughly chopped to infuse a fresh, citrusy aroma that complements the vinaigrette.
White wine vinegar: Delivers acidity to brighten the flavors.
Lime juice: Adds zesty citrus notes that tie into the southwestern theme.
Chili powder: Brings that subtle smoky spice that makes the vinaigrette irresistible.
Honey maple syrup: Sweetens the dressing naturally and keeps it vegan-friendly.
Garlic: Minced for a punch of savory depth.
Salt and pepper: Essential seasonings to balance and enhance every flavor.

How to Make Southwestern Wild Rice and Sweet Potato Salad Recipe

Step 1: Roast the Sweet Potatoes

Start by preheating the oven to 425°F. Toss the peeled and cubed sweet potatoes with olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for 15 minutes before turning them to ensure even cooking. Continue roasting for another 10 to 15 minutes until the sweet potatoes are fork-tender and lightly caramelized. Let them cool down as the natural sweetness really comes through once roasted.

Step 2: Cook the Wild Rice

While the sweet potatoes are roasting, cook the wild rice blend according to the package instructions. You’ll need just over two cups of cooked rice for this salad. Once cooked, spread it out or transfer it to a bowl to cool completely; this avoids any unwanted warmth that might wilt the fresh veggies when combined.

Step 3: Prepare the Vinaigrette

In a jar or small bowl, combine olive oil, white wine vinegar, lime juice, chili powder, honey maple syrup, minced garlic, and salt. Shake or whisk everything together thoroughly until the dressing is well blended and emulsified, promising a vibrant punch of flavor that will coat your salad beautifully.

Step 4: Assemble the Salad

In a large mixing bowl, bring together the cooled roasted sweet potatoes, cooled wild rice, grated carrot, finely chopped celery, diced red and yellow peppers, chopped red onion, and cilantro. Pour the chili lime vinaigrette over the mixture and gently toss everything to combine. Each bite offers a wonderful interplay of textures and tastes.

How to Serve Southwestern Wild Rice and Sweet Potato Salad Recipe

A large silver metal bowl sits on a white marbled surface, filled with six colorful layers arranged separately. The bottom left layer has golden roasted cubed sweet potatoes, next to it on the top left are chopped bright red bell peppers. In the center, there are pale green diced celery pieces. To the right of the celery are small chopped purple onions. Next to the onions on the top right is a mound of fresh green chopped herbs, and beside that on the far right is a bright pile of shredded orange cheese. A light brown creamy dressing is pouring into the bowl from above, adding an action element to the scene. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra flourish, sprinkle a handful of toasted pumpkin seeds or crushed tortilla chips on top just before serving for a delightful crunch. Fresh lime wedges also add a refreshing burst when squeezed over the salad at the table.

Side Dishes

This salad pairs beautifully with grilled proteins like chicken, fish, or tofu, complementing their flavors without overshadowing them. For a full southwestern-inspired meal, try serving it alongside black beans or a corn and avocado salsa.

Creative Ways to Present

Consider serving the Southwestern Wild Rice and Sweet Potato Salad Recipe in hollowed-out bell peppers for a festive, edible bowl. Alternatively, layering it in mason jars makes for a portable, visually appealing lunch option that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

This salad keeps well in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it rests, but to maintain the best texture, it’s best to keep the dressing separate and add it just before serving if possible.

Freezing

While this salad is fantastic fresh, freezing is not recommended. The roasted sweet potatoes and raw vegetables can become mushy or lose their vibrant texture when thawed.

Reheating

If you want to enjoy the salad warm, gently reheat the roasted sweet potatoes separately and toss them into the chilled wild rice and veggies just before eating. Avoid microwaving the entire salad to keep the fresh elements crisp.

FAQs

Can I use a different type of rice?

Absolutely! While wild rice adds a unique nutty flavor and chewy texture, you can substitute with brown rice or quinoa for a different but equally delicious twist.

Is this salad suitable for meal prep?

Yes, it’s perfect for meal prep! Just keep the dressing separate until ready to eat to prevent the veggies from becoming soggy.

Can I add protein to make it a complete meal?

Definitely. Grilled chicken, black beans, or chickpeas are fantastic additions that will boost protein content without altering the southwestern vibe.

How spicy is the chili lime vinaigrette?

The vinaigrette has a gentle warmth from the chili powder, but it’s not overpowering. You can adjust the chili amount according to your preferred spice level.

Is this salad gluten-free?

Yes, the Southwestern Wild Rice and Sweet Potato Salad Recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.

Final Thoughts

Give this Southwestern Wild Rice and Sweet Potato Salad Recipe a try—you won’t regret it! It’s a delightful medley of colors, textures, and flavors that feels comforting yet fresh. Whether for a quick lunch or a crowd-pleasing side, this salad is certain to become a beloved staple in your recipe collection.