Harvest Wild Rice Salad With Pumpkin Vinaigrette

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.