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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. | www.delishknowledge.com

Roasted Cranberry, Wild Rice and Kale Salad

  • Author: Alex Caspero
  • 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.


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Author: Alex Caspero
  • 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
  • ½ 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
  • ½ teaspoon salt
  • 1/4 teaspoon fresh ground pepper

Instructions

Instructions

  1. 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.
  2. Toss kale, chopped pecans, wild rice and roasted cranberries together.
  3. 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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