Roasted Cranberry, Wild Rice and Kale Salad
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Roasted Cranberry, Wild Rice and Kale Salad! The perfect salad for the holiday season. Roasted thyme cranberries with wild rice, toasted almonds, wild rice and maple-shallot dressing. Vegan and Gluten-Free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Scale
Ingredients
- 2 cups fresh cranberries
- 2 teaspoons olive oil
- 2 teaspoons chopped fresh thyme
- 1 tablespoon sugar
- 1/2 cup chopped pecans, toasted
- 6 cups Tuscan kale, finely chopped
- 2 cups cooked wild rice
- Maple-Apple Dressing
- 1 1/2 teaspoons Dijon Mustard
- 3 tablespoons apple cider vinegar
- 1 tablespoon finely chopped shallot
- 1 tablespoon 100% pure maple syrup
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
Instructions
- Preheat oven to 400 degrees F. Toss cranberries with olive oil, thyme and sugar. Place in a glass baking sheet and roast until softened and slightly caramelized, about 15-20 minutes. Let cool.
- Toss kale, chopped pecans, wild rice and roasted cranberries together.
- In a small bowl, whisk together the mustard, vinegar, shallot, maple syrup, olive oil, salt and pepper. Toss the dressing with the salad and massage until wilted. Serve immediately.
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