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Heirloom Bean & Wild Rice Thanksgiving Salad
RANCHO GORDO21Ingredients
65Minutes
1310Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups beans (cooked Rancho Gordo Rebosero or Eye of the Goat)
- 4 cups wild rice (cooked Rancho Gordo)
- 1 cup squash (cubed Sugar Pie pumpkin)
- 1/2 red onion
- extra-virgin olive oil
- salt
- pepper
- 5 Brussels sprouts (large)
- 1 cup dried cranberries (rehydrated in water or brandy)
- 1 Fuyu persimmon (fresh, 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 Tbsp. red wine vinegar
- 2 Tbsp. balsamic vinegar
- 2 tsp. grainy mustard
- 2 Tbsp. fresh herbs (minced, such as lemon thyme, chervil, or marjoram)
- salt
- pepper
- 1/4 cup pomegranate seeds
- 1 cup toasted walnuts (or pecans, chopped)
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NutritionView More
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1310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1310Calories from Fat610 |
| % DAILY VALUE |
| Total Fat68g105% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol |
| Sodium450mg19% |
| Potassium1350mg39% |
| Protein33g |
| Calories from Fat610 |
| % DAILY VALUE |
| Total Carbohydrate154g51% |
| Dietary Fiber19g76% |
| Sugars20g |
| Vitamin A35% |
| Vitamin C60% |
| Calcium15% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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