Name: Harvest Wild Rice Salad Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4.0
Ingredients: 1 pound pumpkin flesh, cubed; 1 tablespoon oil; 1/4 teaspoon salt; 1 teaspoon ground sage, optional; black pepper; 5 tablespoons olive oil; 2 tablespoons orange juice; 2 tablespoons white wine vinegar; 2 teaspoons honey; 1 teaspoon mustard, heaping; salt and pepper, to taste; 1 cup wild rice mix; 3 cups chopped arugula; 1/2 cup pomegranate seeds; 5 ounces crumbled feta cheese

Harvest Wild Rice Salad Recipe

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30 m 30 m 4 Servings

Ingredients

For the Roasted Pumpkin:

1 pound Pumpkin Flesh, Cubed
1 tablespoon Oil
1/4 teaspoon Salt
1 teaspoon Ground Sage, Optional
Black Pepper

For the Dressing:

5 tablespoons Olive Oil
2 tablespoons Orange Juice
2 tablespoons White Wine Vinegar
2 teaspoons Honey
1 teaspoon Mustard, Heaping
Salt and Pepper, To taste

For the Salad:

1 cup Wild Rice Mix
3 cups Chopped Arugula
1/2 cup Pomegranate Seeds
5 ounces Crumbled Feta Cheese

Directions

Preheat the oven to 430°F. Toss the pumpkin in a large metal roasting pan with the oil, salt, sage powder and black pepper. Roast for 15-20 minutes or until soft and starting to brown.
To make the dressing, whisk or shake all ingredients together. Store in the fridge, covered, until ready to use or for up to two days.
To assemble the salad, cook the wild rice mix according to package directions. Allow to cool before adding the remaining ingredients.
Once the rice has cooled down, toss it with the arugula, pomegranate seeds, feta crumbles, roasted pumpkin and the dressing. Serve immediately (if you need to assemble ahead of time, do so without the arugula and add that right before serving).