Wild Rice with Apples, Kale & Cider Vinaigrette is my most favorite fall creation yet! Full of greens, savory butternut squash and packed with apple flavors – it’s an irresistible combination!
Wild rice sits patiently in my pantry until fall. It was a good long wait and it really wanted to come out in style. So I created this super stylish, in-season salad featuring freshly picked Cortland apples and my garden kale that I have admittedly ignored almost all summer. Apparently I had better things to do than eat kale this summer.
Growing up in the Midwest – Minnesota and Illinois – I ate a lot of wild rice. I find it a bit harder to come by here in Pennsylvania…a lot of rice blends and when I do find a bag of just wild rice, it’s a tiny little sack. So anytime I’m visiting family, I pick up the grande version.
This summer I spent some time in Minnesota for a family reunion. Here’s a snap from the trip – it’s pretty classic Minnesota!
If you don’t have wild rice available near you, it’s easy to purchase on Amazon though – Trader Joe’s and Lundberg are my personal favorites.
Wild rice is super healthy – containing almost twice the protein and fiber as brown rice plus all kinds of other vitamins and minerals – and adds a very unique and nutty flavor. I love it’s chewy texture – similar to barley.
Did you know wild rice isn’t really rice – it’s a seed! (affiliate links help support OatandSesame)
What’s exciting about this salad – besides the fact that it might just be my new favorite dish – is that I used my new KitchenAid attachment – the spiralizer. I was anxiously awaiting apple season so I could core and cut perfect apple slices with the flip of a switch! Love it! Definitely a good splurge!
The zingy apple cider vinaigrette is really bright and amps all the flavors in this dish. Cortland apples add a sweet crunch. Since don’t yellow quickly, so they are a great choice for salads. Sweet potato bites and toasted pecans give each bite a taste of fall flavors!
Happy fall everyone! Enjoy all your apple adventures!!
A lovely fall combination of apple, kale, sweet potatoes and pecans. Drizzled with apple cider vinaigrette. It's fall in a salad.
- 1 cup wild rice
- 3 cup chopped kale
- 1 large sweet potato chopped
- potato seasonings: dried parsley cinnamon, salt and pepper (a few dashes of each)
- 2 Cortland apples cored and thinly sliced
- 1.5 cups pecans toasted
- 1 tablespoon Dijon mustard
- ¼ cup raw apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon raw honey
- ⅓ cup extra-virgin olive oil
- salt and pepper to taste
Start by cooking the wild rice. Bring 1 cup dry rice to a boil with 3 cups water and 1/2 tsp salt. Cover and simmer 45 minutes until tender. Drain and set aside.
While the rice is cooking prepare the rest of the ingredients and the dressing.
Combine all ingredients in a mason jar, shake until incorporated, set aside.
Trim and chop the kale. Place in a bowl and toss with a couple tsp of the dressing. Massage it into the kale. Set aside.
Heat a large skillet over medium high with 1-2 tablespoons of olive oil. Add chopped sweet potato toss to coat with olive oil. Season with parsley, cinnamon, salt and pepper. Sauté 15 minutes, stirring occasionally to prevent sticking.
On a rimmed baking sheet, toast pecans at 350F for 5 minutes until starting to smell toasty.
To assemble the salad, mix everything in a large bowl. Topping with pecans and saving a few apple slices to garnish the top.
*If not serving right away, wait to add the dressing to the remainder of the salad. I like to add the dressing to each individual serving.
Need Fall & Thanksgiving themed recipes – check these out too!