Warm Wild Rice Root Vegetable Salad With Maple- Sage Vinaigrette Recipe

Name: Warm Wild Rice Root Vegetable Salad With Maple- Sage Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vinaigrette; 1/4 cup apple cider vinegar; 1 tablespoon your best Dijon mustard; 3/4 cup canola or grapeseed oil; 1/4 cup good extra virgin olive oil; 2 tablespoons real maple syrup (0r you can use honey or agave nectar); 1 chopped shallot; 1 tablespoon Fresh sage coarsely chopped; 1/4 teaspoon sea salt; 1/4 teaspoon freshly ground pepper; Rice and Vegetables; 4 cups cooked wild rice; 4 small parsnips, peeled and cubed; 4 small carrots, peeled and cubed; 1 large yam ,peeled and cubed; 1 large apple, cored and cubed; 6 scallions chopped coarsely; 1 medium onion, coarsley chopped; 2 tablespoons olive oli; 1/2 teaspoon coarse sea salt; 1/2 teaspoon freshly ground pepper; 1/4 cup Pine nuts that have been lightly toasted; 1/4 cup well cooked until crispy, crumbled vegetarian bacon (or the real thing

Servings: persons

Vinaigrette
1/4 cup apple cider vinegar
1 tablespoon your best Dijon mustard
3/4 cup canola or grapeseed oil
1/4 cup good extra virgin olive oil
2 tablespoons real maple syrup (0r you can use honey or agave nectar)
1 chopped shallot
1 tablespoon Fresh sage coarsely chopped
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
Rice and Vegetables
4 cups cooked wild rice
4 small parsnips, peeled and cubed
4 small carrots, peeled and cubed
1 large yam ,peeled and cubed
1 large apple, cored and cubed
6 scallions chopped coarsely
1 medium onion, coarsley chopped
2 tablespoons olive oli
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly ground pepper
1/4 cup Pine nuts that have been lightly toasted
1/4 cup well cooked until crispy, crumbled vegetarian bacon (or the real thing

1
Place vinagrette ingredients in blender and blend briefly until smooth and creamy. taste and adjust seasonings if needed.
2
Put the vegetables and apple and scallions into a large bowl. Toss to lightly coat with olive oil and sprinkle with salt and pepper.
3
Place on a large baking sheet and roast in a 400 oven until soft and slightly brown on the outside. Check and stir around a few times to prevent from burning. Remove from oven and let cool for about 20-30 minuts.
4
Mix the salad ingredients except for the pine nuts and vegetarian bacon together. Mix in some of the vinaigrette ( you will not use it all. Resrve the rest for another salad).
5
Top with the vegetarian (or real) bacon crumbles and toasted pine nuts and serve.
6
Sigh with pleasure!

1069

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Vinaigrette, 1/4 cup apple cider vinegar, 1 tablespoon your best Dijon mustard, 3/4 cup canola or grapeseed oil, and more.

Yes, Warm Wild Rice Root Vegetable Salad With Maple- Sage Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Wild Rice Root Vegetable Salad With Maple- Sage Vinaigrette

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