Halloween Rice Veggie Salad is a festive, flavorful, and wholesome dish that brings a burst of color and nutrition to your fall table. Whether you’re hosting a spooky-themed dinner or just craving a hearty salad with seasonal vibes, this recipe delivers. With roasted sweet potatoes dressed in autumnal spices, crisp veggies, creamy feta, crunchy pepitas, and a tangy-sweet dressing, every bite is a celebration of textures and flavors. It’s easy to make ahead, transportable for potlucks, and sure to delight guests (and kids) with its vibrant orange, purple, and green hues.
Why You’ll Love This Halloween Rice Veggie Salad
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It’s a meal-in-a-bowl: protein (beans + pepitas + feta), complex carbs (rice + sweet potato), and a variety of vegetables.
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The color scheme is perfect for Halloween — orange sweet potato, deep purple cabbage, green spinach — making it festive without gimmicks.
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It’s versatile: you can serve it warm or chilled, and it holds up well, making it ideal for parties.
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The dressing is bright and balanced — tang from vinegar and lemon, sweetness from maple syrup, depth from mustard and garlic.
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It’s crowd-pleasing but also healthy and fresh — a great way to spotlight seasonal produce and satisfy a range of diets.
Ingredients
Here’s everything you need for the salad:
Salad Components:
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1 cup uncooked rice
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About 5–6 cups small-diced sweet potato (roughly 2 small sweet potatoes)
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1 tablespoon olive oil
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½ teaspoon ground cumin
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½ teaspoon paprika
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½ teaspoon granulated garlic
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1 teaspoon salt
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½ teaspoon freshly ground black pepper
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1 (15 oz) can black beans, drained and rinsed
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2–3 cups chopped baby spinach (finely chopped if desired)
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2 cups chopped purple cabbage (also chopped into small pieces)
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½ medium red onion, diced
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1 cup crumbled feta cheese
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½ cup dried cranberries
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½ cup roasted, salted pepitas (pumpkin seeds) — or adjust to taste
Dressing:
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½ cup extra virgin olive oil
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⅓ cup apple cider vinegar
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1 tablespoon fresh lemon juice (or more to taste)
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1 teaspoon pure maple syrup
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1 teaspoon Dijon mustard
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1–2 cloves garlic, grated or minced
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Salt and black pepper, to taste (start with ~1 teaspoon salt, ¼ teaspoon black pepper)
Step‑by‑Step: How to Make Halloween Rice Veggie Salad
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Preheat oven and roast sweet potatoes
Preheat your oven to 425 °F (≈ 220 °C). Peel the sweet potatoes if desired, then dice into small, uniform cubes. Spread them on a large baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with cumin, paprika, granulated garlic, salt, and pepper. Use your hands to toss so each piece is well coated, and arrange in a single layer (no overcrowding). Roast until fork-tender and slightly browned, about 25–30 minutes, flipping or tossing once halfway through. -
Cook the rice
Rinse the rice under cold water until the water runs clearer (this removes excess surface starch). Cook according to the package instructions. When done, leave the lid on for a few minutes, then fluff with a fork and let it cool somewhat (you don’t want it piping hot when mixing with the vegetables). -
Prepare the dressing
In a bowl or jar, combine the olive oil, apple cider vinegar, lemon juice, maple syrup, Dijon mustard, and garlic. Whisk (or shake, if using a sealed jar) until fully emulsified. Taste and adjust salt, pepper, or acidity as desired. -
Assemble the salad
In a large serving bowl, add the cooled rice, roasted sweet potatoes, black beans, spinach, purple cabbage, red onion, feta, dried cranberries, and pepitas. Drizzle the dressing over the salad and gently mix until all the ingredients are well coated. Taste and add extra salt or black pepper if needed. -
Serve or chill
You may enjoy the salad right away (slightly warm) or cover and chill in the fridge until serving time. It keeps well and flavors meld over time.
Helpful Tips
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Don’t overcrowd the sheet pan — give the sweet potato cubes space so they roast instead of steam.
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Cool the rice somewhat before mixing — this helps preserve texture and prevents wilting the greens.
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Chop uniformly — small, even pieces help distribute flavors and make every forkful balanced.
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Be gentle with the toss — use folding motions so you don’t smash the sweet potatoes or overly bruise greens.
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Taste as you go — especially when finishing the dressing; adjust acidity or sweetness to your liking.
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Make ahead — roast the sweet potatoes and cook the rice a day in advance, then assemble just before serving (or a few hours ahead).
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Add a finishing note — sprinkle a few extra pepitas or cranberries on the top just before serving for extra crunch and visual appeal.
Substitutions And Variations
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Grain alternative: Use quinoa, farro, or barley instead of rice for variation.
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Sweet potato swap: Try butternut squash, pumpkin cubes, or even orange-fleshed carrots.
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Bean choice: Use chickpeas or kidney beans in place of black beans, depending on what you prefer.
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Greens: Replace spinach with baby kale, arugula, or mixed greens.
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Cheese option: Omit feta for a dairy-free version, or use goat cheese or vegan feta.
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Fruit add-ins: Swap dried cranberries with dried cherries, raisins, or chopped apricots.
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Seed mix: Use sunflower seeds, hemp seeds, or chopped nuts (almonds, walnuts) instead of pepitas.
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Spice it up: Add a pinch of cayenne pepper or red pepper flakes to the sweet potato seasoning.
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Fresh herbs: Toss in chopped parsley, cilantro, or mint for an extra herbal lift.
Storage Instructions
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Refrigeration: Store leftovers in an airtight container in the fridge for up to 3–4 days. The salad may absorb more dressing over time; stir before serving again.
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Separate components: If making ahead, store roasted sweet potatoes, cooked rice, and greens separately. Combine shortly before serving to maintain texture.
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Freezing: Not recommended — the texture of greens and feta changes poorly when frozen.
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Reviving: If the salad seems dry after a day, add a splash of lemon juice, olive oil, or a bit more vinegar to refresh it.
Nutritional Information
(Estimated per serving; serves approx. 6–8)
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Calories: ~ 390–450 kcal
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Protein: ~ 12–15 g
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Carbohydrates: ~ 50–60 g (depending on rice amount)
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Fiber: ~ 8–10 g
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Fat: ~ 15–18 g (mainly from olive oil, feta, pepitas)
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Sugar: ~ 8–10 g (from sweet potato and dried fruit)
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Sodium: depends on added salt, beans, feta (moderate)
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Micronutrients: excellent source of vitamin A (sweet potato), vitamin K & folate (spinach), vitamin C (cabbage), iron (beans, spinach), magnesium and zinc (pepitas)
These estimates are approximate; for precise values adjust based on specific ingredients and brands you use.
Serving Suggestions
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Serve as a main vegetarian dish — the protein and grains make it filling.
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Pair with grilled chicken or salmon for a more protein-forward meal.
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Offer as a side dish at a fall or Halloween gathering; it complements roasted meats, soups, or stews.
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Serve in mason jars for a visually appealing, portable lunch option.
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Add a side of warm crusty bread or garlic bread to soak up any extra dressing.
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Garnish with extra fresh herbs (e.g. parsley or cilantro) or an extra drizzle of olive oil for presentation.
Frequently Asked Questions About Halloween Rice Veggie Salad
1. Can I use different types of rice?
Yes — you can substitute brown rice, basmati, jasmine, or even wild rice. Just adjust the cooking time and liquid ratio as needed. The flavor and texture will shift slightly, but the salad will still be delicious.
2. Should the sweet potatoes be hot or cooled when mixing?
It’s best if they are warm or cooled to room temperature. If they’re too hot, they might soften the greens or make the mixture soggy. Allow them to cool slightly after roasting before combining with the other ingredients.
3. How far ahead can I make this salad?
You can roast the sweet potatoes and cook the rice up to a day ahead. Store them separately, then assemble the salad a few hours before serving (or just before). Once fully mixed, it stores well for 3–4 days in the fridge, though textures change slightly.
4. Can this be vegan?
Certainly! Just omit the feta cheese or use a vegan alternative. Everything else in the recipe is plant-based-friendly. The dressing is naturally vegan if you use maple syrup and standard Dijon.
5. Is this salad suitable for meal prep?
Yes — it’s a great option for lunches. Keep dressing separate until you’re ready to eat to avoid sogginess. Use sturdy containers and layer carefully: rice and sweet potatoes at the bottom, greens and cheese on top.
6. Can I add more vegetables?
Absolutely — bell pepper strips, shredded carrots, cherry tomato halves, or roasted zucchini would make wonderful additions. Just be mindful of balancing textures and moisture.
Conclusion
Thank you so much for trying this Halloween Rice Veggie Salad — I hope it becomes a seasonal favorite in your household. I absolutely love how the sweet potatoes add both sweetness and warmth, while the cabbage, spinach, beans, and pepitas bring crunch, color, and heartiness. This salad is easy, vibrant, and surprisingly satisfying, whether you serve it warm, cold, or somewhere in between. I’m so glad you’re part of this food‑loving community, and I can’t wait for you to enjoy every flavorful bite. Wishing you joy in the kitchen and many delicious meals ahead!
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Halloween Rice Veggie Salad
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
Description
Halloween Rice Veggie Salad is a festive, wholesome dish packed with roasted sweet potatoes, rice, black beans, spinach, cabbage, and a tangy maple vinaigrette. Perfect for Halloween parties or fall potlucks, this salad is both hearty and healthy, with vibrant seasonal colors and textures.
Ingredients
Salad Components:
1 cup uncooked rice
About 5–6 cups small-diced sweet potato (roughly 2 small sweet potatoes)
1 tablespoon olive oil
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon granulated garlic
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 (15 oz) can black beans, drained and rinsed
2–3 cups chopped baby spinach (finely chopped if desired)
2 cups chopped purple cabbage (also chopped into small pieces)
½ medium red onion, diced
1 cup crumbled feta cheese
½ cup dried cranberries
½ cup roasted, salted pepitas (pumpkin seeds) — or adjust to taste
Dressing:
½ cup extra virgin olive oil
⅓ cup apple cider vinegar
1 tablespoon fresh lemon juice (or more to taste)
1 teaspoon pure maple syrup
1 teaspoon Dijon mustard
1–2 cloves garlic, grated or minced
Salt and black pepper, to taste (start with ~1 teaspoon salt, ¼ teaspoon black pepper
Instructions
-
Preheat oven and roast sweet potatoes
Preheat your oven to 425 °F (≈ 220 °C). Peel the sweet potatoes if desired, then dice into small, uniform cubes. Spread them on a large baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with cumin, paprika, granulated garlic, salt, and pepper. Use your hands to toss so each piece is well coated, and arrange in a single layer (no overcrowding). Roast until fork-tender and slightly browned, about 25–30 minutes, flipping or tossing once halfway through. -
Cook the rice
Rinse the rice under cold water until the water runs clearer (this removes excess surface starch). Cook according to the package instructions. When done, leave the lid on for a few minutes, then fluff with a fork and let it cool somewhat (you don’t want it piping hot when mixing with the vegetables). -
Prepare the dressing
In a bowl or jar, combine the olive oil, apple cider vinegar, lemon juice, maple syrup, Dijon mustard, and garlic. Whisk (or shake, if using a sealed jar) until fully emulsified. Taste and adjust salt, pepper, or acidity as desired. -
Assemble the salad
In a large serving bowl, add the cooled rice, roasted sweet potatoes, black beans, spinach, purple cabbage, red onion, feta, dried cranberries, and pepitas. Drizzle the dressing over the salad and gently mix until all the ingredients are well coated. Taste and add extra salt or black pepper if needed. -
Serve or chill
You may enjoy the salad right away (slightly warm) or cover and chill in the fridge until serving time. It keeps well and flavors meld over time.
Notes
To boost veggies, reduce the rice slightly.
Salad stores well and can be made ahead.
Customize with different grains, greens, or proteins.
Omit feta for a dairy-free version.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
Nutrition
- Serving Size: 1.5 cups
- Calories: 420 kcal
- Sugar: 9 g
- Carbohydrates: 54 g
- Protein: 13 g