Harvest Wild Rice Salad With Pumpkin Vinaigrette

Ingredients

• 0.3 cup pumpkin canned
• 1 cup celery finely chopped
• 0.3 teaspoon thyme leaves dried
• 0.8 cup green onions chopped
• 1 tablespoon honey 
• 0.3 cup olive oil 
• 0.5 cup pecans chopped
• 0.3 teaspoon pepper 
• 6 oz rice mix long-grain wild
• 0.5 teaspoon salt 
• 0.5 cup cranberries dried sweetened
• 0.3 cup citrus champagne vinegar 

Equipment

• frying pan
• oven
• whisk

Directions

1. Preheat oven to 35
2. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
3. Prepare rice according to package directions; let cool completely (about 25 minutes). Stir in cranberries, celery, green onions, and toasted pecans.
4. Whisk together canned pumpkin, next 5 ingredients, and 2 Tbsp. water. Gradually whisk in olive oil in a slow, steady stream, whisking until blended.
5. Pour pumpkin vinaigrette over rice mixture; stir gently to coat. Cover and chill 2 to 24 hours.
6. Serve at room temperature.