potato seasonings: dried parsleycinnamon, salt and pepper (a few dashes of each)
2Cortland applescored and thinly sliced
Apple Cider Vinaigrette
¼cupraw apple cider vinegar
1tablespoonfresh lemon juice
⅓cupextra-virgin olive oil
salt and pepperto 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.
For the Dressing
Combine all ingredients in a mason jar, shake until incorporated, set aside.
For the Salad
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.
Apple, Kale and Wild Rice Salad with Pecans
Amount Per Serving (1 g)
* Percent Daily Values are based on a 2000 calorie diet.