Heirloom Bean & Wild Rice Thanksgiving Salad Recipe – Rancho Gordo

Ingredients

• 4 cups cooked Rancho Gordo heirloom beans, such as Rebosero, Eye of the Goat, or Whipple
• 4 cups cooked Rancho Gordo Wild Rice
• 1 cup cubed Sugar Pie pumpkin squash
• 1/2 red onion
• Extra virgin olive oil
• Salt and pepper
• 5 large Brussels sprouts
• 1 cup dried cranberries, rehydrated in water or brandy
• 1 fresh Fuyu persimmon, quartered and thinly sliced
• 1/3 cup baby arugula (rocket)
• 1/3 cup flat-leaf parsley leaves
• 3/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons balsamic vinegar
• 1-2 teaspoons grainy mustard
• 2 tablespoons minced fresh herbs such as lemon thyme, chervil, or marjoram
• 1/4 cup plus 2 tablespoons pomegranate seeds
• 1 cup toasted walnuts or pecans, chopped