Harvest Wild Rice Salad With Pumpkin Vinaigrette

For a quick-and-easy meal, serve over a bed of greens and top with sautéed or grilled chicken.

Yield: Makes about 4 cups
Recipe from Southern Living

More From Southern Living

Recipe Time

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


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

Preparation

  1. 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. 2. Prepare rice according to package directions; let cool completely (about 25 minutes). Stir in cranberries, celery, green onions, and toasted pecans.
  3. 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. 4. Pour pumpkin vinaigrette over rice mixture; stir gently to coat. Cover and chill 2 to 24 hours. Serve at room temperature.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Harvest Wild Rice Salad With Pumpkin Vinaigrette Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy