Roasted Cranberry, Wild Rice and Kale Salad
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
- 1½ teaspoons Dijon Mustard
- 3 tablespoons apple cider vinegar
- 1 tablespoon finely chopped shallot
- 1 tablespoon 100% pure maple syrup
- ¼ cup extra virgin olive oil
- ½ teaspoon salt
- ¼ 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.
Source
- CMC & Alexandra Caspero Lenz, RD by Delish Knowledge
