Roasted Cranberry, Wild Rice and Kale Salad
Roasted Cranberry, Wild Rice and Kale Salad! The perfect salad for the holiday season. Roasted thyme cranberries with wild rice, toasted pecans, wild rice and maple-shallot dressing.
Equipment
- Roasting Dish
Ingredients
- ⅔ cup uncooked wild rice
- 2 ½ cups water
Roasted Cranberries
- 2 cups fresh cranberries
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme
- 2 tablespoons sugar
Maple Dijon Dressing
- 1 ½ teaspoons Dijon Mustard
- 3 tablespoons apple cider vinegar
- 1 tablespoon finely chopped shallot or 1 large garlic clove, minced
- 1 tablespoon 100% pure maple syrup or honey
- 1/4 cup extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
- pinch red pepper flakes, optional
Kale Salad
- 6 cups Tuscan kale, finely chopped
- ½ cup chopped pecans, toasted
- ⅔ cup crumbled feta
Instructions
Make the Wild Rice
- Add the rice and water to a medium saucepan and bring to a boil. Reduce heat to low and cover, then cook for 55 to 65 minutes until rice is tender. Drain any excess water and cool.
Make the Cranberries
- Preheat oven to 400 degrees F. Toss cranberries with olive oil, thyme and sugar. Place in a roasting pan and roast until softened and slightly caramelized, about 15-20 minutes. Let cool.
Make the Dressing
- In a small bowl, whisk together the mustard, vinegar, shallot, maple syrup, olive oil, salt and pepper.
Make the Salad
- Toss the dressing with the salad and massage until wilted. Serve immediately. Add the kale, chopped pecans, cheese, wild rice and roasted cranberries. Toss together and taste, then serve.
Nutrition
Serving: 1servingCalories: 514kcalCarbohydrates: 40gProtein: 10gFat: 37gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 22gCholesterol: 22mgSodium: 625mgPotassium: 372mgFiber: 6gSugar: 13gVitamin A: 3344IUVitamin C: 38mgCalcium: 240mgIron: 2mg