Recipes Nugget Markets Signature Recipes
Wild Rice Salad
- Prep time
- 20–30 minutes PT30M
- Cook time
- 30–40 minutes PT40M
- Yield
- 4–6 servings
- Difficulty
With Granny Smith apples, yams and a warm maple bacon vinaigrette, this salad is the perfect combination of sweet, salty and savory goodness.
Ingredients
Wild Rice Salad:
- 2 yams, peeled and cut into ½-inch cubes
- 2 tablespoons cooking oil
- 1 tablespoon smoked paprika
- Kosher salt, to taste
- Cracked black pepper, to taste
- 3 Granny Smith apples, cored, peeled, and cut into ½-inch cubes
- 2 cups wild rice, cooked
- 3 cups kale, cleaned and trimmed
Maple Bacon Vinaigrette:
- 4 bacon slices, diced
- 2 shallots, small-diced
- ¼ cup maple syrup
- 2 teaspoons mustard powder
- ½ cup apple cider vinegar
Preparation
Heat oven to 400°F.
Coat yams with oil, smoked paprika, salt, and pepper, then place on a baking sheet and roast for 15–30 minutes.
To start the vinaigrette, cook diced bacon in a medium sauté pan over medium heat until crispy. Remove bacon from the pan, reserving the drippings in the pan.
Raise temperature to medium-high heat, then add the apples for the salad to the drippings and sauté for 1 minute. Remove apples with a slotted spoon.
Reduce heat to medium, add shallots to the same pan, and sauté until translucent. Add cooked bacon, maple syrup, and mustard powder. Remove from heat, add vinegar, and whisk until combined.
To prepare the salad, combine wild rice, kale, yams, and sautéed apples in a large bowl. Toss with warm vinaigrette and serve.
