Autumn Harvest Salad
The beauty of autumn is reflected in all of the wonderful colors and textures of this salad. Perfect for your holiday tables and buffets or as a unique addition to a weekday dinner. Lightly dressed with just a hint of balsamic vinegar, olive oil and lemon, you’ll want to make this snap-to-prepare salad again and again.
Servings: 8 to 10
Ingredients
Dressing
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Juice of 1 lemon
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/8 teaspoon salt optional
Salad
- 2 cups cooked wild rice
- 1 ripe red pear cored and cut into chunks
- 1 Granny Smith apple cored and cut into chunks
- 1/2 cup chopped unsweetened apricots
- 1/2 cup toasted sliced almonds or chopped walnuts or pecans
Instructions
- Dressing: In a small bowl, whisk together all dressing ingredients. (Alternatively, you may use a small food processor or hand-held blender.)
- Salad: in a large serving bowl, toss together all salad ingredients with dressing. Cover and refrigerate for at least 2 hours to allow flavors to “marry.” Remove about 20 minutes before serving.
Notes
Make Ahead and Storage Tips: Salad may be prepared up to 2 days ahead. Cover and refrigerate. Remove from refrigerator about 30 minutes prior to serving.
