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Harvest Wild Rice Salad With Pumpkin Vinaigrette

Prep time 25 mins
Cook time 8 mins
Other time 2 hrs, 25 mins
Yield Makes about 4 cups
For a quick-and-easy meal, serve over a bed of greens and top with sautéed or grilled chicken.

Ingredients

  • 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

How to Make It

  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.