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 almonds, wild rice and maple-shallot dressing. Vegan and Gluten-Free.
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
- 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.