Wild Rice Salad with Pumpkin Vinaigrette

This would be a great recipe for Thanksgiving leftovers. We added fresh baby spinach, and served it warm for a great main dish.

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



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 to room temperature (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.





--Adapted from Southern Living magazine