Leraine's Harvest Salad
Recipe of the Month: Leraine's Harvest Salad
This delicious recipe was given to me by a student from one of my classes and I am only too happy to share it. It's perfect for holiday get togethers! The recipe hails from Queen Street Deli and Bakery in Kinston, NC.
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Ingredients:
- 1/2 cup wild rice or wild rice blend
- 2 pounds of sweet potatoes, butternut squash or acorn squash cleaned, peeled and cubed
- 1 TBS olive oil (optional)
- 5 cups kale, center rib removed and torn into small pieces
- 1 medium apple, cored and diced
- 1/2 cup pecans or walnuts
- 1/2 cup dried cherries or cranberries
- 2 TBS apple cider vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp each: salt, pepper and garlic powder
Directions:
- For the salad, preheat the oven to 375 degrees. Line a large baking sheet with parchment paper. Add squash and oil (optional) to the prepared baking sheet and spread into an even layer. Place in the oven and cook for 15 minutes or until roasted. Remove and set aside to cool. Meanwhile, cook the rice per manufacturer's instructions. Once cooked, let cool. In a large bowl, combine the kale, apple, dried fruit, nuts, cooled squash and wild rice. Toss until evenly mixed.
- For the dressing, in a small bowl, whisk all ingredients together. Set aside. If serving immediately, toss with the salad and serve. If preparing the salad ahead of time, store the salad in an airtight container and the dressing in another container. Dress before serving.