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Big Festive Salad

Big Festive Salad
Big Festive Salad

This is my favorite Big Festive Salad. It’s such a crowd-pleaser, very filling and satisfying, and it’s full of beautiful flavors and textures, cause salads don’t have to be boring. Try it for yourself and I’m sure you will love it

🕘 40-45 minutes


  • 2 cups of chopped sweet potato/ kūmara

  • 1 cup of chopped radishes

  • 1 Tbsp Extra virgin olive oil

  • ½ tsp garlic powder

  • Salt, pepper

  • 1 ½ cups of wild rice

  • 2 cups of baby spinach

  • 1 cup sliced apples (1 medium apple)

  • 1 cup sliced orange (2 medium oranges)

  • 1 cup pomegranate seeds/ sub. for cranberries

  • ½ cup roasted pecans


  • 2 Tbsp Extra virgin olive oil

  • Juice from ½ lemon

  • 1 Tbsp Dijon mustard

  • 1 tsp maple syrup

  • 1 garlic clove (minced)

  • ½ tsp salt

  • ½ tsp pepper


  1. Preheat the oven to 200’C and prepare the ingredients: chop sweet potato into 1cm cubes, chop radish into quarters, and place onto a baking tray

  2. In a small bowl, combine olive oil, garlic powder, salt, and pepper. Pour the mixture over the vegetables and toss to coat evenly. Bake for 30 minutes - toss halfway through the baking process.

  3. In the meantime, prepare the rest of the ingredients. Cook the rice, and toast pecans.

  4. To make the dressing, in a small bowl, pour olive oil, Dijon mustard, maple syrup and add minced garlic, salt and pepper. Whisk until well combined.

  5. Remove sweet potato and radish from the oven and let cool.

  6. Assemble the salad, spread baby spinach on the bottom of a salad bowl, place roasted vegetables, wild rice, oranges, apples, pomegranate seeds, and toasted pecans.

  7. Pour the dressing over the salad and mix well.

  8. Serve chilled.

  9. Enjoy! 🎄

Big Festive Salad
Big Festive Salad


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