Wild Rice Salad

Wild rice salad with garlicky roasted potatoes, broad beans, toasted pecans, figs and a sherry vinaigrette (vegan, gluten-free, dairy-free)

Wild Rice Salad:
1 cup dry wild rice, prepared as instructed on package
1 lb flat beans, trimmed and cut into ~3” pieces
5 small potatoes, cut into 1” cubes
2 tbsp olive oil
3 cloves garlic, chopped
5 figs, chopped
1/3 cup pecans
½ tsp salt
½ tsp pepper

Sherry Vinaigrette:
3 tbsp sherry vinegar
1 tbsp oil
2 small clove garlic, finely minced
1/8 tsp salt
1/8 tsp pepper

View the full recipe at The Spirited Spoon →