Potluck season comes with one familiar question, “What should I bring?” For most of us, the ideal dish is something we can make ahead, carry without spilling and serve without borrowing oven space. With a little planning, it can also be the dish people ask us to bring again. 

Holiday tables tend to fill up with familiar favorites. Someone brings the stuffing, someone brings the potatoes and there are usually enough dinner rolls to feed another gathering entirely. There’s comfort in those traditions, but there’s room for something with a little color and tang, too. Something that feels right at home on the table while giving you a fresh bite between all those rich favorites. 

When deciding what to bring, think about where your dish fits into the gathering. Does it need last-minute attention? Will it travel well? If the oven is already spoken for, a hearty grain salad or crunchy cabbage slaw can make things easier. If the table is full of rich casseroles, roasted vegetables with a bright vinaigrette can offer a little balance. You don’t have to bring the most complicated dish to bring something people enjoy. 

If you’re unsure of the outlet situation at your next gathering, sweet potato and wild rice salad is an easy go-to. Yes, you read that right! There’s comfort in the roasted sweet potatoes and earthy rice, a peppery bite from the arugula and a little crunch from toasted seeds or nuts. Dried cranberries and crumbled feta bring tartness and tang, while an apple cider-ginger vinaigrette pulls everything together. It’s a simple way to give the beige buffet a little color. 

The best part? Make-ahead dishes give you breathing room because most of the work can happen the day before. Cook the rice, roast the sweet potatoes and mix the dressing ahead of time. Divide the cooked rice and sweet potatoes into shallow containers, and refrigerate promptly so they cool quickly. Keep the arugula and toasted seeds or nuts separate until serving, and transport the salad in a cooler with ice packs. Once you arrive, keep it refrigerated until serving or nestle the serving bowl over ice. 

Bring a serving spoon, and you’re ready to claim your little corner of the potluck table. No outlet needed, just a little room in the cooler! 

Sweet potato and wild rice salad with apple cider-ginger vinaigrette

Serves 8 

Salad 

• 1 cup wild rice, rinsed well 
• 2 teaspoon sea salt, divided 
• 1 1/2 pounds sweet potatoes (about two medium), peeled and cut into 1-inch cubes 
• 1 1/2 tablespoons extra-virgin olive oil 
• 3/4 cup raw pepitas, sunflower seeds, chopped pecans or almonds, or a combination 
• 5 ounces arugula 
• 1/2 cup crumbled feta or goat cheese (about 2 ounces) 
• 1/4 cup green onion, thinly sliced 
• 1/4 cup dried cranberries, chopped 

Apple cider–ginger vinaigrette 

• 1/2 cup extra-virgin olive oil 
• 2 tablespoons apple cider vinegar 
• 2 tablespoons Dijon mustard 
• 1 tablespoon maple syrup or honey 
• 2 teaspoons fresh ginger, finely grated 
• 1/2 teaspoon fine sea salt (or to taste) 
• 1/4 teaspoon ground black pepper

Instructions 

1. Bring a large saucepan of water to a boil. Add the wild rice and 1/2 teaspoon salt. Reduce the heat to maintain a gentle simmer, and cook until the rice is tender but still pleasantly chewy, usually 40-55 minutes. Begin checking earlier if indicated on the package. Drain well. Refrigerate promptly so it cools quickly. 
2. Meanwhile, heat the oven to 425°F. Toss the sweet potatoes with the olive oil and remaining 1 1/2 teaspoon salt. Spread in a single layer baking sheet. Roast for about 25 minutes, turning halfway through, until tender and browned at the edges. 
3. Place seeds and nuts in a dry skillet over medium-low heat. Toast, stirring frequently, until fragrant and lightly golden, about 3-5 minutes. Transfer to a plate to cool. 
4. Whisk together the vinegar, Dijon mustard, maple syrup or honey, ginger, salt and pepper. Slowly whisk in the olive oil until combined, or place all dressing ingredients in a jar and shake well. 
5. Spread the drained rice and roasted sweet potatoes in separate shallow containers, and refrigerate promptly. Let them chill before assembling the salad. 
6. In a large bowl, gently toss the chilled rice and sweet potatoes with the green onion, cranberries and about half the dressing. Just before serving, fold in the arugula, cheese and toasted seeds or nuts. Add more dressing to taste. You may have some left over.

About

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.