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Festive Harvest Salad

A deliciously hearty vegetarian offering for your Christmas table.


Yields8 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

 1 cup wild rice
 4 cups cubed squash
 1 Tbsp extra virgin olive oil
 4 cups shredded red cabbage
 ½ cup toasted walnuts
 ¼ cup sunflower seeds
 1 pear, cored and thinly sliced or julienned
 1 cup crumbled mild goat cheese
Dressing
 1 Tbsp Edmund Fallot Dijon mustard
 1 small shallot minced
 ¼ cup apple cider vinegar
 1 Tbsp honey
  cup extra virgin olive oil
 salt & pepper to taste

Salad
1

Rinse the wild rice under cold water in a sieve. Cook the wild rice in a pot of boiling water until tender. (About 40-45 minutes). Drain and cool.

2

Preheat oven to 400F (200C). Toss the squash with the olive oil. Place on a baking sheet. Lightly season with salt and pepper. Roast until starting to turn light golden. (About 20 -25 minutes). Remove from oven and let cool.

3

In a large bowl, combine the cooked rice, squash, cabbage, nuts and seeds.

4

Add the dressing (recipe below) and toss. Add half of the pear and toss again.

5

Season with salt and pepper if needed. Garnish with remaining pear and cheese.

Dressing
6

Place the mustard in a small bowl along with the shallot.

7

Whisk in the vinegar and honey.

8

Slowly whisk in the oil.

9

Season with salt and pepper to taste.

Options for Salad
10

Include some roasted Brussels sprouts
Include a few tablespoons of chopped dried apricots or cranberries
Include a few tablespoons of pomegranate seeds
Use a combination of wild rice and brown rice


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Ingredients

 1 cup wild rice
 4 cups cubed squash
 1 Tbsp extra virgin olive oil
 4 cups shredded red cabbage
 ½ cup toasted walnuts
 ¼ cup sunflower seeds
 1 pear, cored and thinly sliced or julienned
 1 cup crumbled mild goat cheese
Dressing
 1 Tbsp Edmund Fallot Dijon mustard
 1 small shallot minced
 ¼ cup apple cider vinegar
 1 Tbsp honey
  cup extra virgin olive oil
 salt & pepper to taste

Directions

Salad
1

Rinse the wild rice under cold water in a sieve. Cook the wild rice in a pot of boiling water until tender. (About 40-45 minutes). Drain and cool.

2

Preheat oven to 400F (200C). Toss the squash with the olive oil. Place on a baking sheet. Lightly season with salt and pepper. Roast until starting to turn light golden. (About 20 -25 minutes). Remove from oven and let cool.

3

In a large bowl, combine the cooked rice, squash, cabbage, nuts and seeds.

4

Add the dressing (recipe below) and toss. Add half of the pear and toss again.

5

Season with salt and pepper if needed. Garnish with remaining pear and cheese.

Dressing
6

Place the mustard in a small bowl along with the shallot.

7

Whisk in the vinegar and honey.

8

Slowly whisk in the oil.

9

Season with salt and pepper to taste.

Options for Salad
10

Include some roasted Brussels sprouts
Include a few tablespoons of chopped dried apricots or cranberries
Include a few tablespoons of pomegranate seeds
Use a combination of wild rice and brown rice

Holiday Salad with Roasted Squash