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Thankgiving Fall Salad with Roasted Pumpkin, Wild rice, Apple and Kale

This delicious Thanksgiving Fall Salad with Roasted Pumpkin, Kale, Apples and Wild Rice, is topped with Maple glazed Pecans, Dried Cranberries, and a scrumptious, healthy, Allspice Vinaigrette. Vegan! #thanksgivingsalad #fallsalad #vegansalad #holidaysalad #pumpkin #wildricesalad #kalesalad #applesalad #thanksgiving #salad

5 from 1 reviews

Thanksgiving Fall Salad with Roasted Pumpkin, Apple, Kale and Wild Rice, topped with Maple Pecans, Dried Cranberries, a delicious, healthy,  Allspice Vinaigrette. Vegan Adaptable! Perfect as a Thanksgiving Salad!

Scale

Ingredients

Instructions

  1. Preheat oven to 425F
  2. Cut pumpkin in half and scoop out seeds. Cut into ¾ inch wedges ( eave skin on) and toss with olive oil, salt and pepper, and place on a parchment-lined backing sheet and roast in the oven until fork tender, about 20 minutes.
  3. Note: You can make maple glazed pecans at the same time. Toss any amount of pecans in REAL (it must be real) maple syrup, so they are nicely coated. Place on a greased baking sheet. Season with salt and pepper and roast in the oven, 15- 20 minutes, giving a stir halfway through. Let roast until they just darken slightly. Remove from oven, and using a metal spatula, loosen, let cool 5-10 minutes, loosen and scrape up again. Let cool completely. Store in an air tight container.
  4. In a large bowl, add rice, kale, apple, scallions, pecans, and dried cranberries and give a stir.
  5. Add vinaigrette ingredients and toss.
  6. Spread out on a platter and tuck warm roasted pumpkin wedges over top.
  7. Add goat cheese or farmers cheese if you like (feta may be too salty)

Nutrition

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