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Holiday Harvest Wild Rice Salad with Shallot Vinaigrette

4 star rating
 

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Submitted by: DDelaney

 

This wild rice salad is colorful and tasty. Dried cranberries and red cabbage add color, while toasted, sweetened pumpkin seeds add crunch.
 

Ingredients

  • Dressing Ingredients:
  • 1 cup canola oil
  • 1/2 cup red wine vinegar
  • 1/2 cup chutney, any chunks finely minced
  • 1 tablespoon Dijon-style mustard
  • 2 tablespoons shallots, peeled, minced
  • 1/2 teaspoon coarse salt
  • Salad Ingredients:
  • 2 cups water
  • 1/4 teaspoon salt
  • 1 cup uncooked wild rice, rinsed
  • 1/2 cup smoked mozzarella cheese, diced
  • 1/4 cup dried, sweetened cranberries
  • 1/2 cup julienned red cabbage
  • 1/4 cup chopped green onions
  • Candied pumpkin seeds:
  • 1 cup raw green pumpkin seeds (pepitas)
  • 1 tablespoon turbinado sugar (sugar in the raw)
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon coarse salt

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Method

Dressing: Combine the canola oil, red wine vinegar, chutney, mustard, shallots and salt in a jar with a tight fitting lid and shake well. Refrigerate until ready to use. Rice: Bring 2 cups water and 1/4 teaspoon salt to a boil in a large pot; add rice. Reduce heat to a simmer, cover and simmer for 45 minutes. Drain excess liquid from rice and place in a large salad bowl to cool for 20 minutes.Add the cheese, cranberries, red cabbage and green onions to the rice in the bowl. Toss rice blend with 1/2 cup dressing, cover and chill for 1/2 hour. Meanwhile, prepare candied pumpkin seeds by placing raw seeds in a fry pan over medium heat and sauteing until light browning begins to occur. Immediately turn off heat and add the sugar, crushed red pepper and salt and stir constantly for 1 more minute before removing to a plate to cool. Serve salad topped with candied pumpkin seeds and extra dressing on the side.

 

Notes: This is a fantastic dish for your holiday table! It makes a great presentation with all it's lovely colors and the flavors and ingredients of the salad really celebrate the Holiday time of year! It's a winner!

 

Number of Servings: 8

 

Submitted by: DDelaney ()

 

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