Autumn-inspired salad with nutty wild rice, sweet cranberries, toasted pecans, fresh herbs, and zesty vinaigrette.
# What You'll Need:
→ Grains
01 - 1 cup uncooked wild rice
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Fruits & Nuts
04 - 2/3 cup dried cranberries
05 - 2/3 cup pecans, roughly chopped and toasted
06 - 1 small apple, diced
→ Fresh Produce & Herbs
07 - 2 green onions, thinly sliced
08 - 1/4 cup fresh parsley, chopped
09 - 2 tablespoons fresh chives, chopped
10 - 1 tablespoon fresh thyme leaves
→ Vinaigrette
11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons apple cider vinegar
13 - 1 tablespoon maple syrup
14 - 1 teaspoon Dijon mustard
15 - Salt and black pepper to taste
# Directions:
01 - Rinse wild rice under cold water. In a medium saucepan, combine wild rice, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 40-45 minutes until rice is tender and grains have burst open. Drain any excess liquid and allow to cool slightly.
02 - Heat a dry skillet over medium heat. Add chopped pecans and toast for 3-4 minutes, stirring frequently until fragrant. Remove from heat and set aside.
03 - In a large mixing bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until fully emulsified.
04 - Add cooked wild rice, dried cranberries, toasted pecans, diced apple, green onions, parsley, chives, and thyme to the bowl with vinaigrette. Gently toss to evenly coat all ingredients.
05 - Taste salad and adjust seasoning with additional salt and pepper as desired. Serve at room temperature or chilled.
