Harvest Wild Rice Salad With Pumpkin Vinaigrette

Southern Living
For a quick-and-easy meal, serve over a bed of greens and top with sautéed or grilled chicken.
Makes about 4 cups


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1/2 cup chopped pecans
1 (6-oz.) package long-grain and wild rice mix
1/2 cup sweetened dried cranberries
1 cup finely chopped celery
3/4 cup chopped green onions
1/4 cup canned pumpkin
1/4 cup white wine vinegar
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/3 cup olive oil


Prep: 25 Minutes
Cook: 8 Minutes
Other: 2 Hours, 25 Minutes

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.

2. Prepare rice according to package directions; let cool completely (about 25 minutes). Stir in cranberries, celery, green onions, and toasted pecans.

3. Whisk together canned pumpkin, next 5 ingredients, and 2 Tbsp. water. Gradually whisk in olive oil in a slow, steady stream, whisking until blended.

4. Pour pumpkin vinaigrette over rice mixture; stir gently to coat. Cover and chill 2 to 24 hours. Serve at room temperature.

Created date

August 2009