• 070da8734f7ff75dd6ee386d82842765

Wild Rice With Apples, Kale & Cider Vinaigrette

Wild Rice with Apples, Kale & Cider Vinaigrette features Cortland apples, sweet potatoes, kale, pecans and an apple cider dressing that bursts with flavor.

Prep
Cook
Serves 6people
Ingredients
1
cup wild rice
3
cups chopped kale
1
large sweet potato, chopped
potato seasonings: dried parsley, cinnamon, salt and pepper (a few dashes of each)
2
cortland apples, cored and thinly sliced
1.5
cups pecans, toasted
Apple Cider Vinaigrette
1
tbs Dijon mustard
1/4
cup raw apple cider vinegar
1
tbs fresh lemon juice
1
tbs raw honey
1/3
cup extra-virgin olive oil
salt and pepper, to taste
Directions
1.
Start by cooking the wild rice. Bring 1 cup dry rice to a boil with 3 cups water and ½ tsp salt. Cover and simmer 45 minutes until tender. Drain and set aside.
2.
While the rice is cooking prepare the rest of the ingredients and the dressing.
3.
For the Dressing
4.
Combine all ingredients in a mason jar, shake until incorporated, set aside.
5.
For the Salad
6.
Trim and chop the kale. Place in a bowl and toss with a couple tsp of the dressing. Massage it into the kale. Set aside.
7.
Heat a large skillet over medium high with 1-2 tablespoons of olive oil. Add chopped sweet potato toss to coat with olive oil. Season with parsley, cinnamon, salt and pepper. Sauté 15 minutes, stirring occasionally to prevent sticking.
8.
On a rimmed baking sheet, toast pecans at 350F for 5 minutes until starting to smell toasty.
9.
To assemble the salad, mix everything in a large bowl. Topping with pecans and saving a few apple slices to garnish the top.
10.
*If not serving right away, wait to add the dressing to the remainder of the salad. I like to add the dressing to each individual serving.
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