Wild rice salad with turkey, cranberries and spinach

Ingredients

For 1 serving

• Wild rice65 g
• Turkey breast130 g
• Dried cranberries12 g
• Spinach60 g
• Pecans10 g
• Red onion20 g
• Extra virgin olive oil8 g
• Apple cider vinegar1 tablespoon
• Mustard1 teaspoon
• Saltto taste

Contains: nuts, mustard,

In season: October – February

Method

1. Rinse the wild rice, add it to a pan of boiling salted water and cook over medium heat for about 40 minutes, until the grains are tender and some begin to split; drain and let it cool slightly.
2. About 15 minutes before the rice is done, heat a drizzle of the oil in a pan over medium heat and cook the turkey breast for 5 minutes per side, until golden and no longer pink inside; salt it and cut it into cubes.
3. Meanwhile whisk the remaining oil, cider vinegar, mustard and a pinch of salt with a fork until emulsified.
4. Wash and dry the spinach, slice the red onion very thinly and roughly break up the pecans.
5. Combine the rice, turkey, spinach, onion, dried cranberries and pecans, toss with the dressing and mix well.