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Hispanic Heritage Month Recipes

Happy Hispanic Heritage Month! Each year, from September 15 to October 15 Americans celebrate National Hispanic Heritage Month by sharing the histories, cultures and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean, Central and South America. 2021 was especially significant because it was the 200th anniversary of Costa Rican Independence from Spain. Here are a few traditional & unique Latin American recipes you may want to add to your menu: 

Fall Harvest Wild Rice Salad

Happy Autumn Equinox! The Autumn Equinox, also known as Mabon is a festive celebration of the second harvest (Lughnasadh was the first and Samhain the third) when farmers gathered hearty foods like gourds, root vegetables, pumpkins, grapes and apples. What better way to celebrate than by consuming the fruits & veggies of this bountiful early fall harvest. Here's my recipe:

Fall Harvest Wild Rice Salad

Emily (Cooking for Kishore)

This Roasted Veggies & Wild Rice Salad, is a great way to add extra veggies to dinner and to deliciously celebrate the Fall harvest!


  • 1 cup Sweet Potato, peeled & cubed
  • 1 cup Carrot, peeled & cubed
  • 1 cup Butternut Squash, peeled & cubed
  • 1 cup Broccoli, cut into small florets
  • 1/2 cup Purple Cabbage, shredded
  • 1 cup Sweet Apple(Pink Lady or Fuji), cubed
  • 2 cups Cooked Wild Rice
  • 1/2 cup Dried Cranberries
  • 1/2 cup Green Onions, sliced
  • 1/4 cup White Wine Vinegar
  • 1/4 cup Honey
  • 1/2 tsp Ground Mustard
  • 1 Lemon, juiced & zested
  • 1/2 cup Olive Oil
  • Salt & Pepper to Taste


  1. Preheat the oven to 450F.
  2. Spread the carrots, sweet potatoes, squash, and broccoli on a parchment paper lined baking sheet. Toss the veggies with some olive oil, salt and pepper. Put in the oven and bake for 45 minutes. Half way through cooking make sure to stir them gently, they are done when they are fork tender. When they are finished cooking let them cool on the counter.
  3. In a bowl make the dressing by whisking together the Vinegar, Olive Oil, Mustard, Lemon juice & zest, 1/2 tsp salt, 1/2 tsp pepper, and honey, then set aside.
  4. In a large bowl add the cabbage, apple, wild rice, green onions, dried cranberries and the cooled roasted veggies. Add a light drizzle of the dressing, and stir until mixed throughly.
  5. Serve with dressing on the side. Enjoy!
Yield: 4-6 Servings
Prep Time: 10 mins. Cook time: 45 mins. Total time: 55 mins.
Tags: fall harvest wild rice salad salad,wild rice salad recipe,roasted veggie salad,roasted veggie wild rice salad recipe,roasted fall veggie salad recipe,harvest salad,roasted vegetable salad,american cuisine, fall harvest wild rice salad salad recipe,vegetarian recipe, vegan recipe


Calories: 465 per serving


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