This roasted sweet potato salad with maple vinaigrette is bursting with fall harvest flavor! Roasted sweet potatoes, crisp apples, tender swiss chard, and nutty wild rice come together for a hearty, nutritious, and flavor-packed vegetarian dinner.
Toss the cooked grains and sweet potato with the chopped chard and granny smith and top with the cranberries, pepitas, roasted pecans, and dressing to taste. Serve warm.
Optional: Add a protein of your choice such as pulled pork, roasted chicken, or grilled tofu or a complete meal.
Meal Prep (Basic): Reserve dressing and store in single-serving sizes in the fridge, with dressing on the side. Keeps for about 5 days.