Heirloom Bean & Wild Rice Thanksgiving Salad Recipe
Vegetarian main dish salad recipe combines Rancho Gordo Wild Rice and Eye of the Goat heirloom beans, squash, persimmon, brussels sprouts, and pomegranate.
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Cooking tools:
- Steamer basket
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Serving platter
- Stove
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
- 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
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