Autumn Harvest Salad
Yield: 4 people
Materials
- 2½ cups Chicken Broth
- 1 cup Wild Rice
- 4 large sprigs Mint chopped
- 1 clove Garlic minced
- 5 tablespoons Red Wine Vinegar
- ¼ cup Extra-Virgin Olive Oil
- ½ teaspoon Kosher Salt
- ¼ teaspoon ground Black Pepper
- ½ cup chopped toasted Cashews
- ½ cup finely chopped Carrot
- ½ cup chopped Broccoli Crowns
- ½ cup finely diced Sweet Potato
- ½ cup finely chopped Celery
- ½ cup dried Cranberries chopped
- ⅓ cup chopped Green Onion
- Garnish: chopped fresh Parsley 1 Lime
Instructions
- Preheat oven to 375 degrees.
- Drizzle a small amount of Olive Oil on Sweet Potatoes, Carrots, Broccoli and Celery. Roast for 20 minutes until starting to brown.
- In a large saucepan, bring chicken broth to a boil over medium-high heat. Add Rice, Garlic and Mint Reduce heat, cover, and simmer for 40 minutes or until rice is tender. Drain excess liquid from rice if necessary.
- In a large bowl, whisk together Vinegar, Olive Oil and Salt and Pepper; gently stir in cooked rice, cashews, dried cranberries, and the rest of the Roasted Veggies. Let stand for at least 2 hours before serving or cover and refrigerate for up to 12 hours. Garnish with parsley, and a squeeze of Lime if desired.