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Fall Harvest Salad

Sarah Howell
  • 65 minutes
  • Serves 6

INGREDIENTS

1 pkg

Wild rice blend

1

Butternut squash, cubed (Costco)

Brussels sprouts thinly sliced (Trader Joe’s)

Arugula

Dried cherries

Pecans, toasted

Brown sugar, cayenne (optional)

1 cup

EVOO

3 Tbsps

Apple cider vinegar

1/2 cup

Balsamic vinegar

1/4 cup

Maple syrup

1 Tbsp

Dijon mustard

Salt & pepper


NOTES

  • Use vegetable broth instead of water for rice.

    Fawn Brimhall • 2019-11-24

1 person Recommend This Recipe