Fresh Fruit|Side Dishes|Soups & Salads

Roasted Cranberry, Wild Rice and Kale Salad

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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