Harvest Wild Rice Salad With Pumpkin Vinaigrette

Prep: 25 min., Bake: 8 min., Cool: 25 min., Chill: 2 hr. For a quick-and-easy meal, serve over a bed of greens and top with sautéed or grilled chicken.

Yield: Makes about 4 cups

Ingredients

• 1/2  cup  chopped pecans
• 1  (6-oz.) package long-grain and wild rice mix
• 1/2  cup  sweetened dried cranberries
• 1  cup  finely chopped celery
• 3/4  cup  chopped green onions
• 1/4  cup  canned pumpkin
• 1/4  cup  white wine vinegar
• 1  tablespoon  honey
• 1/2  teaspoon  salt
• 1/4  teaspoon  dried thyme
• 1/4  teaspoon  pepper
• 1/3  cup  olive oil

Preparation

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.

2. Prepare rice according to package directions; let cool completely (about 25 minutes). Stir in cranberries, celery, green onions, and toasted pecans.

3. Whisk together canned pumpkin, next 5 ingredients, and 2 Tbsp. water. Gradually whisk in olive oil in a slow, steady stream, whisking until blended.

4. Pour pumpkin vinaigrette over rice mixture; stir gently to coat. Cover and chill 2 to 24 hours. Serve at room temperature.