- 1/4 cup fresh squeezed orange juice
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup olive oil
- 1 teaspoon honey
- Salt and pepper to taste
- 1/2 cup pecans halves
- 1 tablespoon maple syrup
- 1 cup of uncooked wild rice blend (such as Lundburg brand)
- 1 heaping cup of red seedless grapes, sliced in half
- 2 Pink Lady® apples, chopped
- 1/2 cup of feta cheese crumbles or cubes
- 2 cups arugula
Make the dressing: Combine all of the ingredients in a container with a tight lid and shake rigorously until mixed well, or whisk in a mixing bowl.
Make the glazed pecans: Preheat the oven to 350 degrees Fahrenheit, place pecans on a sheet pan and toast in the oven for 10-12 minutes, until lightly browned. Remove from oven, carefully pour the tablespoon of maple syrup over the pecans (it will spurt up so stand away from the pan) and mix to coat all of the nuts, return to the oven for 3-5 more minutes until the maple syrup has evaporated. Set aside to cool.
Assemble the salad: Cook the rice blend according to the package directions, and let cool slightly. Add the rice, apples, grapes, feta cheese, arugula and glazed pecans to a large bowl, drizzle with half of the dressing and toss to combine, add more dressing as needed or serve the remaining dressing on the side. Serve immediately.
NOTE: If you are not planning on serving salad right away, do not mix in the arugula or glazed pecans until just before you are ready to serve. The salad, without the arugula or pecans, will keep in the refrigerator for up to 3 days. Heat until slightly warm before serving.