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Try this healthy salad as an alternative to the usual leafy green version. Just mix up a simple dressing of vinegar, oil, and shallots, adding a pop of bright flavor with orange zest and pomegranate molasses. Then cook the rice, mix in pecans, parsley, and cranberries, and stir in the vinaigrette. The flavor of this salad gets better as it sits, so you can make it ahead and have it ready for a light dinner or lunch. Serve with our butternut squash soup for a healthy, filling autumn meal.
What to buy: Pomegranate molasses is a sour, syrupy liquid that adds both sweet and tart flavors to this recipe. It can be found in Middle Eastern markets and in the Asian section of grocery stores.
For the salad:
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