WILD RICE SALAD WITH KALE AND ORANGE DRESSING

Makes 4-6 serves

INGREDIENTS

FOR THE WILD RICE SALAD

• 1 cup uncooked wild rice, rinsed (200 g) (you can leave this our for a lower carb option and stick to just pumpkin)

• ½ medium pumpkin, cubed (4 cups/600 g) - and oven cooked

• 2 tsp extra-virgin olive oil (10 mL)

• 1 tsp ground cumin

• 1/2 tsp cinnamon

• salt and black pepper

• 4 cups finely chopped kale (75 g)

• 5 green onions, thinly sliced

• ½ cup parsley, chopped (20 g)

• 1 pomegranate, seeded - optional

• ¼ cup pistachios or pumpkin seeds (40 g)

FOR THE DRESSING

• 1 fresh orange zested & juiced 

• 2 tbsp apple cider vinegar (30 mL)

• 1 tbsp maple syrup (15 g)

• 1 tsp Dijon mustard 

• ⅓ cup olive oil (43 g)

• salt and pepper