Rainbow Chard and Wild Rice Salad with Blood Orange Vinaigrette

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Ingredients

  •   1 tablespoon blood orange zest plus 3 tablespoons juice
  •   2 tablespoons minced shallot
  •   1 tablespoon Dijon mustard
  •   1/4 teaspoon sea salt
  •   1/2 cup olive oil
  •   1 cup dry wild rice
  •   Sea salt, to taste
  •   1/4 cup raw, hulled pepitas
  •   2 tablespoons extra-virgin olive oil
  •   1 shallot, sliced
  •   1 bunch rainbow chard, chopped
  •   1/4 cup dried tart cherries
  •   3 medium blood oranges, peeled and sliced into rounds
  •   2 tablespoons minced chives
  •   Ground black pepper, to taste

Instructions

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