Greatest Bites: Harvest Salad with Apple Cider Vinaigrette
The colder months really don’t commonly inspire me to want to take in leafy eco-friendly salads, but sometimes a hearty, filling blend can do the trick. This Harvest Salad with Apple Cider Vinaigrette is healthy, a great combine of veggies, and has tasty additions like wild rice and squash for a salad that you can definitely call a meal.
For the salad
1/2 cup uncooked wild rice
2 kilos butternut squash, peeled, seeds removed & reduce into 1/2 inch cubes
1 tablespoon olive oil
5 cups kale, centre rib eliminated, and sliced thin
1 medium apple, slice into 1/2 inch cubes
1/2 cup dried cherries
1/2 cup pecans
For the apple cider vinaigrette
2 tablespoons apple cider (or apple juice)
2 tablespoons apple cider vinegar
1/4 cup + 2 tablespoons olive oil
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
For the salad, preheat the oven to 400 levels. Line a big baking sheet with parchment paper or foil. Toss the butternut squash with a little bit of olive oil, salt, and pepper. Add to the geared up baking sheet. Spread into even layer.
Position in oven and cook dinner for 20-30 minutes or right up until soft and roasted. Remove and established aside to cool. Meanwhile, cook the wild rice for each instructions on the package deal. The moment cooked, permit neat.
In a massive bowl, blend the kale, apple, dried cherries, pecans, cooled butternut squash, and wild rice. Toss until finally evenly blended.
For the vinaigrette, in a smaller bowl, whisk all substances jointly. Set apart.
If serving instantly, toss with the dressing and provide. If planning the salad forward of time, retailer the salad in an airtight container and the dressing in yet another container. Costume right before serving.