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Harvest Vintage Salad

Prep Time

Cook Time



Cuisine Type

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.


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


  • 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.

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