Soups & Salads Sides Gluten-Free Vegetarian Holiday

Fall Wild Blend Salad

Lundberg Fall Wild Blend Salad

Our Fall Wild Blend Salad is so simple and full of seasonal flavors! Just combine Organic Wild Blend Rice with diced oranges, cranberries, crunchy almonds, goat cheese, kale, and maple-mustard vinaigrette for an easy meal to “fall” back on when autumn gets busy.

120
Minutes
6
Servings
260
Calories

Ingredients

  • 1
    cup
    Organic Wild Blend® Rice suggested substitutions
  • 1
    orange, zested, peeled and diced
  • 1
    tbsp
    Dijon mustard
  • 1
    tbsp
    maple syrup
  • 3
    tbsp
    balsamic vinegar
  • 2
    tbsp
    extra virgin olive oil
  • 1⁄3
    cups
    dried sweetened cranberries
  • 1⁄3
    cups
    toasted almond slices
  • 1⁄3
    cups
    goat cheese, crumbled
  • 2
    cups
    kale, coarsely chopped
  • Salt and pepper to taste

Nutrition Facts

Serving Size: 98
Serves: 6
Amount Per Serving
Calories: 260
% Daily Value*
Total Fat: 11g 14%
Saturated Fat: 3g
Trans Fat: 0g
Cholesterol: 5mg 2%
Sodium: 190mg 8%
Total Carbohydrate: 37g 13%
Dietary Fiber: 4g 14%
Sugars: 10g 20%
Protein: 6g 12%

Instructions

  1. Prepare wild blend rice according to package directions.
  2. While rice is cooking, combine orange zest, Dijon mustard, maple syrup, and vinegar in a medium size salad bowl. Add olive oil, salt and pepper, mix thoroughly.
  3. Add cooked rice, diced orange, cranberries, almonds, goat cheese, and kale to salad bowl. Toss to combine and season with additional salt and pepper to taste.
  4. Chill for at least 1 hour before serving.

Similar Recipes

Product Organic Wild Blend® Rice
Diet Gluten-Free Vegetarian
Dish Soups & Salads Sides