Enjoy a taste of the autumn bounty in one forkful of this delicious fall-inspired salad.
Ingredients
SERVINGS: 6 Serving(s)
Dressing
- 2 tsp Dijon mustard
- 2 Tbsp maple syrup
- 1 shallot, peeled & finely diced
- 1 garlic clove, minced
- ¼ cup apple cider vinegar
- ½ cup extra virgin olive oil
- salt and pepper to taste
Salad
- 1 pound Brussels sprouts, bottoms removed
- 1 bunch lacinato kale
- 2 cups loosely-packed baby arugula
- 1½ cups cooked wild rice
- ½ cup dried cranberries or cherries
- ¼ cup dried apricots, cut into slivers
- ½ cup coarsely chopped walnuts
- 1 red apple, peel on, cut into thin julienne
- salt and pepper to taste
Instructions
In a small bowl, combine mustard, maple syrup, shallot, garlic and vinegar. Whisk to combine. Slowly whisk in olive oil. Season with salt and pepper.
Cut Brussels sprouts in half. Using a mandoline slicer, carefully shred sprouts. This can also be done in a food processor with shredding attachment. Remove center ribs from kale. Thinly slice kale. In a large mixing bowl, combine sprouts, kale, arugula, wild rice, cranberries, apricots and walnuts. Toss with enough dressing to coat. Refrigerate any remaining dressing for later use. Place in serving bowl. Garnish with julienne pieces of red apple.
