Harvest Medley Recipe
Mixed greens with roasted sweet potatoes & butternut squash, wild rice, dried cranberries, candied pecans & crumbled goat cheese tossed in a maple Dijon vinaigrette
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Ingredients
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Salad Base
Maple Dijon Vinaigrette
Method
Preparing the Salad
- 1
Roast the Vegetables
Preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes and butternut squash into bite-sized pieces. Spread them out on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 25-30 minutes, or until tender and golden brown, stirring halfway through.
- 2
Cook the Wild Rice
While the vegetables are roasting, rinse the wild rice under cold water. In a medium saucepan, combine the wild rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and has absorbed most of the water. Fluff with a fork and set aside.
- 3
Prepare the Salad Base
In a large bowl, add the mixed greens. Once the roasted vegetables have cooled slightly, add them to the bowl along with the cooked wild rice, dried cranberries, candied pecans, and crumbled goat cheese.
Making the Vinaigrette
- 4
Mix the Dressing
In a small bowl or jar, whisk together the olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and black pepper until well combined and emulsified.
Final Assembly
- 5
Toss the Salad
Drizzle the maple Dijon vinaigrette over the salad mixture. Toss gently to combine all ingredients, ensuring the dressing evenly coats the salad. Serve immediately.