Wild Rice & Edamame Salad

½ cup slivered almonds, toasted
2 tbsp white sesame seeds, toasted
4 cups cooked wild rice
3 medium scallions, thinly sliced
2 cups shelled, cooked edamame
1 bag frozen Green Giant® Riced Cauliflower & Sweet Potatoes, prepared as directed on bag, cooled
½ cup dried cranberries

Dressing (whisk together; chill):
3 tablespoons canola oil
2 tbsp sesame oil
¼ cup rice vinegar
2 tsp honey
kosher salt and freshly ground black pepper to taste

In large bowl, combine ingredients. Add dressing; toss.

Recipe compliments of the Minnesota Cultivated Wild Rice Council