Description
Celebrate the essence of autumn with this nourishing, protein-packed harvest bowl. Featuring a base of nutty wild rice, creamy roasted sweet potatoes, and crunchy Brussels sprouts, this salad is topped with tender shredded chicken and vibrant pomegranate arils. The pièce de résistance is a luxurious, savory-sweet caramelized shallot dressing made with honey and fresh rosemary. It is the perfect balance of hearty seasonal comfort and clean nutrition, ideal for mindful meal prep or a sophisticated family dinner.
Ingredients
1 cup wild rice
2 cups sweet potatoes, cubed
1 pound chicken breast, cooked and shredded
2 cups Brussels sprouts, thinly sliced
1/2 cup pomegranate arils
3 large shallots, minced
4 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon fresh rosemary, minced
Salt and black pepper to taste
Instructions
Preheat oven to 400°F (200°C).
Toss sweet potato cubes with a drizzle of olive oil, salt, and pepper and roast for 25-30 minutes until tender.
Cook the wild rice according to package directions and set aside to cool slightly.
In a small pan, heat 1 tablespoon of olive oil over medium heat and sauté minced shallots until golden brown and caramelized.
In a bowl, whisk together the caramelized shallots, apple cider vinegar, honey, rosemary, and remaining olive oil to create the dressing.
In a large serving bowl, combine the cooked wild rice, roasted sweet potatoes, shredded chicken, and sliced Brussels sprouts.
Drizzle the dressing over the salad and toss well to combine.
Top with pomegranate arils and serve warm or at room temperature.
Notes
To make this salad plant-based, substitute the shredded chicken with crispy roasted chickpeas or toasted pumpkin seeds. The salad can be stored in an airtight container in the refrigerator for up to 3 days; add the dressing just before serving for the best texture.