FÂLL HÂRVEST SÂLÂD WITH ÂPPLE CIDER VINÂIGRETTE
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FÂLL HÂRVEST SÂLÂD WITH ÂPPLE CIDER VINÂIGRETTE
This Fâll Hârvest Sâlâd is full of fâll flâvors; roâsted
butternut squâsh, tender wild rice, pepitâs, sweet âpples, ând heârty kâle. Ând
finish the sâlâd with â seâsonâl Âpple Cider Vinâigrette! Â dish thât is
perfect to mâke âheâd!
Ingredients
Sâlâd:
·
1/2 cup uncooked wild rice
·
2 pounds butternut squâsh, peeled, seeds removed & cut
into 1/2 inch cubes
·
1 tâblespoon olive oil
·
5 cups kâle, center rib removed, ând sliced thin
·
1 medium âpple, cut into 1/2 inch cubes
·
1/2 cup dried cherries
·
1/2 cup toâsted pepitâs (or pecâns)
·
Sâlt
·
Blâck Pepper
Âpple Cider Dressing:
·
2 tâblespoons âpple cider (or âpple juice)
·
2 tâblespoons âpple cider vinegâr
·
1/4 cup + 2 tâblespoons olive oil
·
1/2 teâspoon Dijon mustârd
·
1/2 teâspoon sâlt
·
1/2 teâspoon pepper
·
1/2 teâspoon gârlic powder
Instructions
Sâlâd:
1. Preheât
the oven to 375 degrees F. Line â lârge bâking sheet with pârchment pâper or
foil. Toss the butternut squâsh with â bit of olive oil, sâlt ând pepper. Âdd
to prepâred bâking sheet. Spreâd into even lâyer.
2. Plâce
in oven ând cook for 15 minutes or until roâsted. Remove ând set âside to cool.
3. Meânwhile,
cook the wild rice per mânufâctures instructions. Once cooked, let cool.
4. visit withsaltandwit.com@FÂLL HÂRVEST SÂLÂD WITH ÂPPLE CIDER VINÂIGRETTE for full recipe
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