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Roasted Cranberry, Wild Rice and Kale Salad
  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. 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.
  1. CMC & Alexandra Caspero Lenz, RD by Delish Knowledge