Orange Balsamic Wild Rice Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 C long grain wild rice - cooked according to package instructions
  • 1 C brussel sprouts, trimmed and halved
  • 1 Tbsp olive oil
  • pinch kosher salt
  • 2 Tbsp pistachios, shelled
  • 3 Tbsp dried cherries
  • ¼ C goat cheese, crumbled
For the Orange Balsamic Vinaigrette:
  • ¼ C fresh squeezed orange juice
  • 3 Tbsp chopped shallots
  • 1 Tbsp dijon mustard
  • 1 tsp honey
  • 3 Tbsp balsamic vinegar
  • ¼ C good quality olive oil
Instructions
  1. Preheat oven to 400 degrees. Line a roasting pan with parchment paper. Line brussel sprouts on pan and drizzle with olive oil and a pinch of kosher salt, toss with hands to coat. Spread on pan evenly, roast in oven for approximately 20 minutes until golden brown.
  2. Cook wild rice according to package instructions. Strain and rinse with cold water. Add rice to a medium mixing bowl. Add brussel sprouts, dried cherries, pistachios and goat cheese.
For the Orange Balsamic Vinaigrette:
  1. Add all ingredients except olive oil. Use an immersion blender or a blender, while blending slowly add in olive oil.
  2. Drizzle desired amount of vinaigrette over salad and toss to coat. Store remaining vinaigrette in an airtight container in the fridge for up to 1 week. Toss salad to coat and refrigerator for at least 30 minutes before serving.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/orange-balsamic-wild-rice-salad/