Ingredients
Salad Ingredients
- 1 cup dry wild rice blend
- 2 medium sweet potatoes (about 12 to 16 oz.), peeled and cubed
- 12 oz. shredded/shaved or thinly sliced Brussels sprouts
- 3 to 4 Tbsp. extra-virgin olive oil, divided
- 1 tsp. kosher salt, divided
- 2 heaping cups shredded rotisserie chicken
- 1/2 tsp. black pepper, divided
- 1/2 cup chopped pecans
- 1/3 cup pomegranate arils
Caramelized Shallot Dressing
- 5 Tbsp. extra-virgin olive oil, divided
- 1/2 cup thinly sliced shallots
- 1 garlic clove, minced
- 1/4 cup sherry vinegar
- 1 Tbsp. Dijon mustard
- 1 Tbsp. honey
- 1 tsp. chopped fresh rosemary
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
Instructions
- Preheat oven: Set the oven to 425°F (220°C) to prepare for roasting the vegetables.
- Cook wild rice: Prepare the wild rice blend according to the package instructions by boiling it in salted water until tender, then set aside to cool slightly.
- Roast sweet potatoes: Toss the peeled and cubed sweet potatoes with 1 to 2 tablespoons of olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper on a large rimmed baking sheet. Spread them evenly and roast in the preheated oven for 20 minutes, tossing halfway through to ensure even cooking.
- Add Brussels sprouts: After 20 minutes, toss the roasted sweet potatoes again, then add the shredded Brussels sprouts to the baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, and toss everything to coat evenly. Return to the oven and roast for an additional 10 minutes until vegetables are tender and nicely caramelized.
- Prepare caramelized shallot dressing: While the vegetables roast, heat 2 tablespoons olive oil in a small or medium skillet over medium heat. Add the thinly sliced shallots and sauté for 2 minutes. Reduce the heat slightly and continue to cook, stirring occasionally, until shallots are deeply caramelized, about 6 more minutes. Stir in the minced garlic during the last minute of cooking, then remove from heat and let cool slightly.
- Make the dressing: Transfer the caramelized shallots, garlic, and residual oil to a small blender or container suitable for an immersion blender. Add the remaining 3 tablespoons olive oil, 1/4 cup sherry vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 teaspoon chopped fresh rosemary, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth. If the dressing is too thick, thin with an additional tablespoon of olive oil.
- Assemble the salad: In a large bowl, combine the cooked wild rice, roasted sweet potatoes, Brussels sprouts, shredded rotisserie chicken, chopped pecans, and pomegranate arils. Pour the caramelized shallot dressing over the salad and toss well to coat all ingredients evenly.
- Serve: Serve the salad warm or closer to room temperature for the best flavor and texture.
Notes
- Wild rice blend cooking times may vary; always follow package instructions for the best result.
- For a vegetarian version, omit the chicken or substitute with roasted chickpeas or tofu.
- The salad can be made ahead and stored refrigerated; bring it to room temperature or warm slightly before serving.
- Use fresh rosemary for best flavor; dried rosemary may be too potent in the dressing.
- If pomegranate arils are not available, dried cranberries or chopped apples can add a similar sweet-tart element.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Low Lactose
