Maple Roasted Vegetable and Wild Rice Salad
Yield: 6-8 servings
Prep Time: 15-20 minutes
Cook Time: 30 minutes
Wild Rice Salad:
Method:
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