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I just have to say, sharing this roasted sweet potato and rice salad makes me happy every time! It’s my top choice for everything from chill nights at home to big festive meals. When you put together buttery roasted sweet potatoes, crunchy pecans, and a pop of tart cranberries, it’s pure autumn in a bowl. Seriously, everybody wants seconds. Bet you’ll add it to your favorites real fast.
Why You’ll Love This Every Single Time
You know what’s awesome about this one? The way the flavor and texture all click. The rice grabs those seasonings, the sweet potatoes are crispy outside but soft in the middle, and the cranberries give a sweet surprise in each bite. And you can make it early—that’s a total win when the week’s wild or you’re fixing a holiday meal.
What You’ll Grab
- Optional Garnish: Top it off with green onions or a few thyme sprigs if you like.
- Salt and Pepper: Shake in as much as you want.
- Pecans: A good half cup, roughly chopped for big crunch.
- Dried Cranberries: Pour in half a cup, they’re the sweet spark.
- Dried Parsley: Just toss in half a teaspoon for more flavor.
- Ground Thyme: Half a teaspoon—dried or fresh, totally works.
- Garlic Powder: Go with half a teaspoon, trust me on this.
- Rice Blend: Measure out 1 cup—use any rice that makes you happy.
- Chicken Broth: 2.5 cups, or go with veggie broth if you want to keep it meatless.
- Onion: One small, finely diced, brings so much flavor.
- Sweet Potatoes: Cut up 2 cups worth into little cubes.
- Olive Oil: You’ll want about 2 tablespoons, split for roasting and cooking.
Let’s Make This
- Make It Look Awesome
- Drop everything into your favorite bowl, toss on some fresh herbs, and you’re set—looks so good and tastes even better.
- Put It Together
- After cooking, just mix your warm rice with the roasted potatoes, throw in your cranberries and pecans. Taste it and tweak the salt or pepper if you need.
- Add Other Tasty Stuff
- Mix in your rice with all the seasonings and spices. Pop the lid on, turn the heat down, and simmer about 20 minutes, maybe a bit more, until it’s soft and cooked through.
- Start the Rice While Waiting
- As the sweet potatoes cook, heat oil in a pan, soften the chopped onion till it looks see-through, pour in your broth, then let it bubble.
- Roast Those Sweet Potatoes First
- Set your oven for 375°F, coat sweet potato cubes with oil, salt, and pepper, spread them out on a pan, and roast for around 25 minutes, flipping them at the halfway mark.
Little Tricks I Swear By
Looking for a shortcut? Old rice works great, just warm it up. Swapping veggie broth is easy for plant-based eaters. If you’re feeling playful, try tossing in diced apple or some butternut squash. Toast the pecans for even more flavor and drizzle a little honey mustard on at the end if you want to wow everyone.
How to Keep It from Getting Boring
This salad stays fresh in the fridge about four days no problem. I stick it in mason jars for grab-and-go lunches. Eat it chilled or heat it up, both ways rock, just stir before you dig in.
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Switch It Up However You Want
Try a wild rice blend for bold color, or swap in walnuts if that’s your thing. Sometimes I add a handful of golden raisins or mix up the fruit and nuts. A little grated orange peel brightens everything and a drizzle of maple syrup takes it up a notch. Tweak it till it’s perfect for you!
Common Questions
- → Is this easy to make without meat?
Yep, just pick veggie broth instead of chicken broth.
- → Could I throw in other nuts?
Totally, swap in walnuts or almonds for pecans if you want.
- → How many days can I save leftovers?
Stays good up to 4 days in your fridge. Heat up again before digging in.
- → What if I don’t have cranberries?
Want a swap? Raisins fit nicely in for cranberries.
- → Why does my rice sometimes soak up more broth?
All rice types are a little different. Add a bit more broth if it gets too dry while cooking.