This recipe was adapted from one created by our local restaurant owner and chef, Lucia Watson. and told to me by my hair stylist and friend, Paula Schlee. It provides a wonderful mix of textures and tastes: wild rice (grown locally here), savory roasted root vegetables, sweet baked apple, and a crunch of toasted pine nuts. We usually serve this topped with crumbled bacon but if serving to vegetarians, you can substitute a vegetarian bacon instead. Or serve both types of bacon separately and let your guests choose. The tangy maple-sage vinaigrette is so good you will be glad that there is some left over.
apple cider vinegar
your best Dijon mustard
canola or grapeseed oil
good extra virgin olive oil
real maple syrup (0r you can use honey or agave nectar)
Fresh sage coarsely chopped
freshly ground pepper
Rice and Vegetables
cooked wild rice
small parsnips, peeled and cubed
small carrots, peeled and cubed
large yam ,peeled and cubed
large apple, cored and cubed
scallions chopped coarsely
medium onion, coarsley chopped
coarse sea salt
freshly ground pepper
Pine nuts that have been lightly toasted
well cooked until crispy, crumbled vegetarian bacon (or the real thing
In This Recipe
Place vinagrette ingredients in blender and blend briefly until smooth and creamy. taste and adjust seasonings if needed.
Put the vegetables and apple and scallions into a large bowl. Toss to lightly coat with olive oil and sprinkle with salt and pepper.
Place on a large baking sheet and roast in a 400 oven until soft and slightly brown on the outside. Check and stir around a few times to prevent from burning. Remove from oven and let cool for about 20-30 minuts.
Mix the salad ingredients except for the pine nuts and vegetarian bacon together. Mix in some of the vinaigrette ( you will not use it all. Resrve the rest for another salad).
Top with the vegetarian (or real) bacon crumbles and toasted pine nuts and serve.
I love food! I love to cook, eat, read about food, write about food, and enjoy meals with friends and family. I have been writing a food memoir for the past decade and am just about done! I epsecially love to create recipes using seasonal and local produce. I love to travel and wherever I go I shop at markets, cook, and try to take a cooking class.