Warm Wild rice root vegetable salad with maple- sage vinaigrette

Ingredients

Vinaigrette

• 1/4
  
  cup apple cider vinegar
  
• 1
  
  tablespoon your best Dijon mustard
  
• 3/4
  
  cup canola or grapeseed oil
  
• 1/4
  
  cup good extra virgin olive oil
  
• 2
  
  tablespoons real maple syrup (0r you can use honey or agave nectar)
  
• 1
  
  chopped shallot
  
• 1
  
  tablespoon Fresh sage coarsely chopped
  
• 1/4
  
  teaspoon sea salt
  
• 1/4
  
  teaspoon freshly ground pepper
  

Rice and Vegetables

• 4
  
  cups cooked wild rice
  
• 4
  
  small parsnips, peeled and cubed
  
• 4
  
  small carrots, peeled and cubed
  
• 1
  
  large yam ,peeled and cubed
  
• 1
  
  large apple, cored and cubed
  
• 6
  
  scallions chopped coarsely
  
• 1
  
  medium onion, coarsley chopped
  
• 2
  
  tablespoons olive oli
  
• 1/2
  
  teaspoon coarse sea salt
  
• 1/2
  
  teaspoon freshly ground pepper
  
• 1/4
  
  cup Pine nuts that have been lightly toasted
  
• 1/4
  
  cup well cooked until crispy, crumbled vegetarian bacon (or the real thing
  

Directions

1. Place vinagrette ingredients in blender and blend briefly until smooth and creamy. taste and adjust seasonings if needed.
2. Put the vegetables and apple and scallions into a large bowl. Toss to lightly coat with olive oil and sprinkle with salt and pepper.

3. Place on a large baking sheet and roast in a 400 oven until soft and slightly brown on the outside. Check and stir around a few times to prevent from burning. Remove from oven and let cool for about 20-30 minuts.

4. Mix the salad ingredients except for the pine nuts and vegetarian bacon together. Mix in some of the vinaigrette ( you will not use it all. Resrve the rest for another salad).
5. Top with the vegetarian (or real) bacon crumbles and toasted pine nuts and serve.
6. Sigh with pleasure!