Autumn Wild Rice Salad

serves 6–8

This hearty side dish satisfies your gluten-free and vegetarian guests. You can adapt the recipe for spring produce as well.

2 cups cooked wild rice blend
2 cups thinly sliced kale
½ cup diced pear
¼ cup shredded butternut squash
¼ cup toasted pumpkin or squash seeds
¼ cup dried fruit (dates/cranberries/diced apricots/raisins/figs)
¼ cup shaved manchego cheese
¼ cup Spiced Malt Dressing
Salt and pepper

Spiced Malt Dressing
2 Tbsp. grapeseed oil
1 Tbsp. malt vinegar
1 Tbsp. whole grain mustard
½ tsp. salt
⅛ tsp. cinnamon
⅛ tsp. crushed red pepper flakes
Pinch of ground cloves

In a jar with a tight lid, combine dressing ingredients, cover and shake vigorously for about 2 minutes.

In large serving bowl, mix together all salad ingredients; season with salt and pepper. Let sit 5 minutes, then add dressing and gently toss. Refrigerate for 1 hour before serving.

Ethan made his mark as the “hummus guy” at area farmers’ markets, and spent years of tent time developing lasting relationships with local growers. With creativity and wit he and his team at Fond serve everyday fare with a local twist. A graduate of the Culinary Institute of America, he’s now sharing his recipes with Edible readers. Watch out for Ethan’s latest endeavor which is soon to open in Oakley.