This festive autumn salad pairs well with roasted turkey breast, chicken, or a hearty vegetable bean soup. You will need to cook 1½ cups of wild rice to equal 6 cups cooked.
Ingredients
Salad
6 cups
cooked
wild rice
½ small
red onions
finely diced
1
tart
apples
diced
4 cups
thinly sliced
lacinato kale
1 cups
raw almonds
roasted and chopped
½ cups
Zante currants
(optional)
Dressing
½ cups
balsamic vinegar
½ cups
extra virgin olive oil
1 tablespoons
maple syrup
1 teaspoons
sea salt
freshly ground
black pepper