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I absolutely love sharing this roasted sweet potato and rice salad recipe with you! It's become my go-to side dish for everything from casual weeknight dinners to holiday feasts. The combination of tender roasted sweet potatoes bright cranberries and crunchy pecans creates this amazing blend of fall flavors that everyone asks for. Trust me this salad will become your new favorite too.
Why This Recipe Works Every Time
You know what makes this salad so special? It's how all the textures and flavors come together perfectly. The sweet potatoes get these crispy edges while staying tender inside the rice soaks up all the seasonings and those cranberries add little bursts of sweetness. Plus you can make it ahead which is a lifesaver during busy weeks or holiday prep.
Everything You'll Need
- Olive Oil: Just 2 tablespoons one for roasting and one for cooking.
- Sweet Potatoes: You'll need 2 cups cut into nice bite-sized cubes.
- Onion: One small onion finely chopped it adds such great flavor.
- Chicken Broth: 2.5 cups or use veggie broth to keep it vegetarian.
- Rice Blend: 1 cup use whatever rice you love.
- Garlic Powder: Half a teaspoon trust me on this one.
- Ground Thyme: Another half teaspoon fresh or dried both work.
- Dried Parsley: Just half a teaspoon for extra flavor.
- Dried Cranberries: Half a cup these little jewels add the perfect sweetness.
- Pecans: Half a cup roughly chopped for that amazing crunch.
- Salt and Pepper: Add to taste.
- Optional Garnish: I love adding fresh thyme sprigs or sliced green onions.
Let's Make It Together
- First Let's Roast Those Sweet Potatoes
- Crank your oven to 375°F toss those sweet potato cubes with olive oil salt and pepper then spread them on a baking sheet. They'll need about 25 minutes give them a flip halfway through.
- Time for the Rice
- While the potatoes are roasting heat some olive oil in a skillet and cook those onions until they're soft and translucent. Then add your broth and bring it to a boil.
- Add All That Goodness
- Now stir in your rice and all those lovely seasonings. Turn down the heat cover it up and let it simmer for about 20-25 minutes until the rice is tender and fluffy.
- Bring It All Together
- Once everything's ready mix your rice with those beautiful roasted sweet potatoes cranberries and pecans. Give it a taste and adjust the seasoning.
- Make It Pretty
- Pop it in your serving bowl and sprinkle with some fresh herbs. It looks gorgeous and tastes even better.
My Best Tips
Want to save time? Use leftover rice from another meal. If you're cooking for vegetarian friends swap in veggie broth. Sometimes I'll toss in some diced apple or butternut squash when I'm feeling creative. Toast those pecans first if you want extra nutty flavor and try finishing with a drizzle of honey mustard it's amazing.
Keeping It Fresh
This salad keeps beautifully in the fridge for about four days. I love packing it in mason jars for easy lunches throughout the week. You can serve it warm or cold both ways are delicious just give it a quick stir before serving.
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Mix It Up Your Way
Feel free to play around with different rices black rice gives it such a pretty look. Sometimes I'll use walnuts instead of pecans or mix in some golden raisins with the cranberries. A little orange zest brightens everything up and a splash of maple syrup makes it extra special. Have fun making it your own!
Frequently Asked Questions
- → Can I make this vegetarian?
Yes, simply use vegetable broth instead of chicken broth.
- → Can I use different nuts?
Yes, almonds or walnuts work well in place of pecans.
- → How long does this keep?
Stores well in the fridge for up to 4 days. Reheat before serving.
- → Can I use different dried fruit?
Yes, raisins work well instead of cranberries.
- → Why does my rice need extra liquid?
Different rice varieties may need more broth. Add extra if rice seems dry while cooking.