- 2. c wild rice
- large container of salad greens of your choice
- 4 diced apples
- 1 c. red onion, diced
- 1/2 c. craisins
- 1 c. candied pecans* (see recipe below)
- 4 sweet potatoes* (seasoning below)
- 4 beets* (seasoning below)
- 1 c. parmesan cheese
- 4 lbs. ground meat (I did burger and sausage mixed)* (seasoning below)
Dressing:
- 1/2 c. olive oil
- 6 T. apple cider vinegar
- 1 T. dijon mustard
- 1 t. garlic powder
- 1 T. maple syrup
- 1 t. salt
- 1/2 t. pepper
Mix together with a whisk or mini electronic frother.
Preheat oven to 425 degrees.
On the stovetop, cook 2 c. wild rice according to package instructions. (This is likely the longest step, so do it first).
Meanwhile, chop up the sweet potatoes and beets, put on a baking sheet. Drizzle with oil and maple syrup and sprinkle cayenne pepper, salt, pepper, cinnamon, and garlic powder. Bake for 25 mins at 425 degrees.
While the rice is going and the veggies are roasting, start browning your burger. Season with salt and pepper, 1 T. onion powder, 1 T. garlic powder, 1 T. paprika, 1 T. sage, 1 T. thyme, 2 t. red pepper flake.
Dice up the apples and onions.
Make the candied pecans on the stovetop by combining 1/2 c. brown sugar, 1/4 t. salt, 1/4 t. cinnamon, and 2 T. water. Bring to a bubble. Add the pecans and stir to coat in the glaze loop for 3 minutes. Pour out onto parchment paper to cool completely.