Crispy Wild Rice Harvest Salad

• 总时间: 1 hour 10 minutes

配料

2 cups cooked wild rice

2 tbsp avocado oil, divided

2 tablespoons maple syrup, divided

2 tablespoons fresh thyme, divided

salt and pepper to season

1 large sweet potato, cut into 1/2 inch cubes

1 head of kale, stems removed and cut into bite-sized pieces

1 apple, diced

3/4 cup pecans

1/2 cup pumpkin seeds

Apple Cider Vinaigrette:

1/2 cup olive oil + a drizzle for the kale

1/4 cup apple cider vinegar

2 tbsp maple syrup

1 tbsp dijon mustard

1/2 tsp salt

1/4 tsp pepper

步骤

Preheat the oven to 425

Line two sheet sheet pans with parchment paper, setting one aside. Add the cooked rice to one sheet pan along with 1 tbsp of avocado oil, 1 tbsp of maple syrup, 1 tbsp of fresh thyme leaves, and about 1/2 tsp of salt and 1/4 tsp of pepper to the rice. Toss, using your hands to ensure even incorporation, and smooth into an even layer.

Bake in the oven for 40 min, tossing halfway through. Broil for 2-3 min, monitoring closely to ensure the rice doesn’t burn, until crisped.

While the rice crisps, add the sweet potatoes to the second sheet pan and toss with the remaining avocado oil, maple syrup, and thyme leaves and season with about 1/2 tsp of salt and 1/4 tsp of pepper.

Roast in the oven for 25-30 min, flipping halfway through.

While the rice and sweet potatoes roast, add the dressing ingredients to a glass measuring cup and whisk until thoroughly combined.

Add the kale to the serving bowl with a drizzle of olive oil and massage with your hands until it provides little resistance (this makes it easier to chew and improves digestibility).

When the rice has crisped and the sweet potatoes have roasted, assemble the salad by adding the remaining salad ingredients to the kale along with the crispy rice and sweet potatoes. Pour the dressing over top, toss, serve, and enjoy!