Harvest Wild Rice Salad With Pumpkin Vinaigrette

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

1
Preheat oven to 35
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OvenOven
2
Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
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PecansPecans
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OvenOven
Frying PanFrying Pan
3
Prepare rice according to package directions; let cool completely (about 25 minutes). Stir in cranberries, celery, green onions, and toasted pecans.
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Green OnionsGreen Onions
CranberriesCranberries
CeleryCelery
PecansPecans
RiceRice
4
Whisk together canned pumpkin, next 5 ingredients, and 2 Tbsp. water. Gradually whisk in olive oil in a slow, steady stream, whisking until blended.
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Canned PumpkinCanned Pumpkin
Olive OilOlive Oil
WaterWater
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WhiskWhisk
5
Pour pumpkin vinaigrette over rice mixture; stir gently to coat. Cover and chill 2 to 24 hours.
Ingredients you will need
VinaigretteVinaigrette
PumpkinPumpkin
RiceRice
6
Serve at room temperature.
DifficultyHard
Ready In33 m.
Servings25
Health Score3
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