christmas wild rice salad
Pretty, festive, and surprisingly filling!
Ingredients
- 1 1/2 cups walnut halves
- 3 tbsp dark brown sugar
- 2 tbsp maple syrup
- 1 tbsp bourbon (optional)
- 1 1/2 tsp cinnamon
- 1/2 tsp chili powder
- 1/2 tsp instant espresso
- 4 cups kale, roughly torn
- 4 cups baby arugula
- 1 cup cooked wild rice blend
- 1 cup cubed sharp cheddar cheese
- 1/2 cup pomegranate arils
- 1 large honeycrisp apple, sliced
cranberry maple vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 3 tbsp cranberry juice
- 2 tbsp maple syrup
- 1 tbsp fig preserves
- 2 cloves garlic, minced
Instructions
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
- Whisk together the brown sugar, maple syrup, bourbon (if using), cinnamon, chili powder, and espresso. Toss with the walnuts on the baking sheet and spread in an even layer. Roast 8-10 minutes, stirring once halfway through. WATCH CLOSELY OR YOUR NUTS WILL BURN.
- In a jar or bowl, shake or whisk the olive oil, apple cider vinegar, cranberry juice, maple syrup, fig preserves, garlic, and a pinch each of salt and pepper. Taste and adjust seasonings as needed.
- Add the kale, arugula, and wild rice to a large bowl. Spoon in some of the dressing and massage the greens and grains until the kale is softened and darkened.
- Arrange the apple slices, pomegranate, candied nuts, and cheese over the salad. Drizzle with more vinaigrette and serve with the rest on the side.