HARVEST WILD RICE SALAD WITH PUMPKIN VINAIGRETTE RECIPE
This harvest wild rice salad is filled with toasted pecans, dried cranberries, pepitas and baby kale. I made a simple pumpkin vinaigrette for this salad. Yummy!
Prep time : 15
mins
Total time : 15
mins
Servings : 5
INGREDIENTS
For the
salad (makes 4 cups)
·
2½ C cooked wild rice, cooled (I used quick wild rice)
·
1 C chopped pecans
·
3 C baby kale, stems removed and torn into pieces
·
¾ C dried cranberries
·
¾ C pepitas (lightly salted or no salt)
For the
dressing (makes 1 cup)
·
¼ C pumpkin puree
·
¼ C extra virgin olive oil
·
½ C unsweetened applesauce
·
1 tbsp balsamic vinegar
·
2 tbsp water
·
1½ tbsp maple syrup
·
2 tsp pumpkin pie spice
INSTRUCTIONS
1. Preheat
your oven to 350. Line a baking pan with aluminum foil. Place the chopped
pecans into the pan and lightly spray with cooking spray. Toss to coat. Bake
for 3 minutes and then stir. Bake for 3 more minutes. During the last 3 minutes
of baking, watch the pecans to make sure they do not start to burn. If they
start to brown a lot, remove them from the oven. Once done baking, remove from
he oven and set aside to cool.
2. Heat
1 tsp of olive oil in a skillet over medium heat. Add the baby kale to the
skillet and saute for 1-2 minutes. Remove from the skillet and set aside to
cool.
3. In
a mixing bowl, toss together the wild rice, dried cranberries, pepitas, pecans
and baby kale. Set aside.
4. Make
the dressing. Add the pumpkin puree, applesauce, olive oil, maple syrup, salt,
pumpkin pie spice, water and balsamic vinegar to a food processor. Process
until well blended.
5. Serve
the salad in bowls. For a full serving, use ½ tbsp to 1 tbsp of the dressing.
For a half serving, use about a teaspoon of the dressing.
Notes
The
nutrition information provided is for 1 Cup of the salad with 1 tbsp of the
dressing. Halve the nutrition information for the ½ C serving.
The dressing
is very robust and only a little is needed. I suggest starting with a small
amount and then increasing as needed. The amount of dressing used (over or
under 1tbsp) will alter the nutritional information.
Store unused
vinaigrette in a refrigerator for up to 1 week.
Nutrition
Serving
size: ¾ C Calories: 480 Fat: 31g Carbohydrates: 45g Sugar: 12g Sodium: 89mg
Protein: 12g
Recipe from thisgalcooks.com
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