Maple Roasted Vegetable and Wild Rice Salad

Yield: 6-8 servings
Prep Time: 15-20 minutes
Cook Time: 30 minutes

Wild Rice Salad:

• 2 cups 500 ml Wild Rice
• 2 cups 500 ml Carrots, peeled, cut into 4-5mm coins
• 1 ½ cups 375 ml Pears, medium dice
• 1 ½ cups 375 ml Red Onion, medium dice
• 2 cups 500 ml Cherry Tomatoes, cut in half
• 2 cups 500 ml Zucchini, medium dice
• 3 tbsp 45 ml Wabanaki Barrel Aged Bourbon Maple Syrup
• 3 tbsp 45 ml Olive Oil
• 3 each Garlic Cloves, finely chopped
• to taste Salt & Black Pepper
• 1/3 cup 82.5 ml Fresh Parsley, roughly chopped
• ¼ cup 50 ml Almonds, roughly chopped

Method:

• Whole Grain Salad:
• Cook the wild rice based on the instructions outlined on the package.
• Preheat oven to 425°F. Line a baking sheet with parchment paper.
• In a medium bowl, combine carrots, pear, red onion, cherry tomatoes, and zucchini.
• Add maple syrup, olive oil, garlic, salt & black pepper and stir to combine.
• Place the vegetable medley onto the baking sheet and cook for 30 minutes.
• Meanwhile, prepare the maple vinaigrette as outlined below.
• Once cooked, remove roasted vegetables from the oven, and place in a medium bowl.
• Add wild rice, chopped parsley, chopped almonds, and maple vinaigrette to the vegetables and mix. Serve whole grain salad hot or refrigerate until ready to use.

 

Chef's Tip: recipe pairs nicely with our Maple Vinaigrette