- Prep time
- 20-30 minutes PT30M
- Cook time
- 30-40 minutes PT40M
- 4-6 servings
With Granny Smith apples, yams and a warm maple bacon vinaigrette, this salad is the perfect combination of sweet, salty and savory goodness.
Wild Rice Salad:
- 2 yams, peeled and cut into ½-inch cubes
- 2 tablespoons cooking oil
- 1 tablespoon smoked paprika
- Salt and 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 slices of bacon, diced
- 2 shallots, small diced
- ¼ cup maple syrup
- 2 teaspoons mustard powder
- ½ cup apple cider vinegar
Heat oven to 400°F.
Coat yams with oil, smoked paprika, salt and pepper, then place on a baking sheet and bake for 15-30 minutes.
For Maple Bacon 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 apples 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 Maple Bacon Vinaigrette and serve.