Preheat the oven to 425 F. Line a rimmed baking sheet with foil or parchment if you like, and spray with nonstick spray.
Place the potatoes on the baking sheet, drizzle over the oil, then sprinkle over the salt and pepper. Toss the potatoes so that they are nicely coated with the oil, spread them out in a single layer, and then place in the oven and roast for about 20 to 22 minutes. Remove from the oven and let cool to room temperature.
Place the rice and water or broth in a saucepan with a lid. If the broth is salty enough, you don’t need to add additional salt. If you are using water or less-sodium broth, you may want to add some salt to the liquid. Bring to a simmer over medium-high heat, then cover the pot, lower the heat, and simmer for 35 to 50 minutes until the rice is tender and some of the grains have burst open. Drain the rice in a fine mesh strainer and rinse it under cool water to bring it to room temperature.
Make the dressing: In a small bowl or container, combine the oil, white wine vinegar, orange juice and zest, honey or maple syrup, garlic, salt, and pepper.
In a large bowl, combine the sweet potatoes, wild rice, red pepper, onion, scallions, and parsley. Drizzle over the dressing and toss to combine. Serve immediately or refrigerate for up to 4 hours.
Notes
This salad is naturally vegan if you make the rice with vegetable broth and use maple syrup instead of honey.
You can make the dressing, the wild rice, and the sweet potatoes ahead of time. You can also chop up the other ingredients. Keep everything separate in containers in the fridge, then combine them shortly before serving.
Alternatively, assemble the whole salad and hold it in the refrigerator for up to 4 hours.