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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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