How To Make Roasted Grape, Carrot & Wild Rice Salad with Balsamic Maple Dressing
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 cups of red seedless grapes
- 1 cup of wild rice
- 2 large carrots, sliced into thin strips
- 1/4 cup of chopped pecans
- 1/4 cup of crumbled feta cheese
- 2 tablespoons of olive oil
- 2 tablespoons of balsamic vinegar
- 2 tablespoons of maple syrup
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
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Preheat the oven to 400°F (200°C).
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Spread the grapes on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper. Roast in the oven for 15-20 minutes until they start to burst and caramelize.
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In a medium saucepan, cook the wild rice according to package instructions. Once cooked, fluff with a fork and let it cool slightly.
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In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, maple syrup, salt, and pepper to make the dressing.
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In a large bowl, combine the roasted grapes, cooked wild rice, sliced carrots, chopped pecans, and crumbled feta cheese. Drizzle with the balsamic maple dressing and toss until well combined.
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Garnish with fresh parsley and serve.
Nutrition
- Calories : 290kcal
- Total Fat : 11g
- Saturated Fat : 2g
- Cholesterol : 6mg
- Sodium : 90mg
- Total Carbohydrates : 45g
- Dietary Fiber : 4g
- Sugars : 18g
- Protein : 4g
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