Harvest Vintage Salad
Prep Time
90
Prep Time
90
Cook Time
60
Cook Time
60
Difficulty
Easy
Difficulty
Easy
Servings
6-10
Servings
6-10
Cuisine Type
Cuisine Type
Cheese Types
Cheese Types
Recipe Description
Elevate your holiday feast with our Fall Harvest Salad, brimming with seasonal veggies, hearty wild rice, and roasted Brussels sprouts, all crowned with the rich indulgence of Wood River Creamery's New Zealand Vintage Cheddar.
Ingredients
4-6 cups baby spinach
1 cup cooked wild rice
2 cups Brussels sprouts, roasted
2 Tbls Olive oil
½ tsp ground pepper
½ tsp salt
½ medium red onion, sliced
6 oz Wood River Creamery New Zealand Vintage Cheddar, crumbled
1 pkg. Sahale Snacks Maple Pecan Glazed Nut Mix or 1 cup glazed pecans
½ cup craisins
1 pkg. Fried Onions
Serve with Poppy Seed Dressing
Preparation
- Cook wild rice according to package instructions, let cool completely.
- To roast the Brussel Sprouts: wash, cut off ends, and remove any damaged leaves. Toss in a bowl with 2 Tbls. Olive oil, ½ tsp ground pepper, and ½ tsp salt, it’s okay if some of the leaves separate. Spread them out evenly on a cookie sheet and bake at 425˚ for 10-12 minutes. Let cool completely.
- In a serving bowl add spinach, wild rice, roasted Brussel Sprouts, red onion, crumbled cheese, Maple Pecan Mix, craisins and top with fried onions.
- Serve with Poppy Seed Dressing or other desired dressing.
