Harvest Wild Rice Salad With Pumpkin Vinaigrette
Need a gluten free, dairy free, and primal side dish? Harvest Wild Rice Salad With Pumpkin Vinaigrette could be a spectacular recipe to try. This recipe serves 25. One portion of this dish contains around 0g of protein, 4g of fat, and a total of 52 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 33 minutes. Head to the store and pick up rice mix, cranberries, thyme, and a few other things to make it today.
Instructions
Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
Prepare rice according to package directions; let cool completely (about 25 minutes). Stir in cranberries, celery, green onions, and toasted pecans.
Whisk together canned pumpkin, next 5 ingredients, and 2 Tbsp. water. Gradually whisk in olive oil in a slow, steady stream, whisking until blended.
Pour pumpkin vinaigrette over rice mixture; stir gently to coat. Cover and chill 2 to 24 hours.
Serve at room temperature.