Best 2 Balsamic Roasted Winter Squash And Wild Rice Salad Recipes
**A Culinary Journey Through Fall Flavors: Roasted Winter Squash and Wild Rice Salad**
As the autumn leaves paint the landscape in vibrant hues, it's time to embrace the bounty of seasonal produce. Our Balsamic Roasted Winter Squash and Wild Rice Salad is a symphony of flavors and textures, capturing the essence of fall's harvest. Roasted butternut squash, with its sweet and nutty notes, takes center stage, complemented by hearty wild rice, earthy roasted Brussels sprouts, and tangy dried cranberries. A drizzle of balsamic glaze adds a touch of sophistication, while toasted pecans provide a delightful crunch. But that's not all - this recipe also includes three additional variations to tantalize your taste buds. Craving a vegetarian protein boost? Opt for our Black Bean and Roasted Sweet Potato version, where tender black beans and sweet potatoes join the party. If you prefer a heartier twist, try our Roasted Chicken and Farro Salad, where succulent chicken and nutty farro grains take the spotlight. And for a lighter option, our Quinoa and Roasted Winter Squash Salad offers a gluten-free alternative, combining fluffy quinoa with roasted squash and a tangy lemon-tahini dressing. With four distinct salads to choose from, each bursting with fall flavors, this recipe collection is sure to become a seasonal favorite.
BALSAMIC ROASTED WINTER SQUASH AND WILD RICE SALAD
Squash absorbs the rich, acidic flavor of balsamic vinegar in the most inviting way; the idea of tossing it with the vinegar before roasting comes from Heidi Swanson. Put this delicious autumn salad in your Thanksgiving file. Make sure to cook the wild rice until it begins to splay or you won't get the full nutty flavor of the grains
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Rinse the wild rice. Bring the water or stock to a boil in a medium saucepan, add salt to taste and the rice. Bring back to a boil, reduce the heat, cover and simmer 45 minutes, until the rice is tender and has begun to splay. Drain through a strainer, return to the pot and cover the pot with a clean dishtowel. Return the lid to the pot and let sit for 10 minutes
- Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. Place the squash in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat
- In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt to taste and mustard. Whisk in the remaining olive oil and the walnut oil
- Combine the wild rice, squash, herbs and celery in a large bowl. Toss with the dressing. Add salt and pepper to taste. Line a platter, individual plates or a wide salad bowl with the baby spinach or arugula. Top with the salad and serve
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 12 grams, Carbohydrate 42 grams, Fat 14 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 924 milligrams, Sugar 5 grams, TransFat 0 grams
BALSAMIC ROASTED WINTER SQUASH AND WILD RICE SALAD
Steps:
- 1. Rinse the wild rice. Bring the water or stock to a boil in a medium saucepan, add salt to taste and the rice. Bring back to a boil, reduce the heat, cover and simmer 45 minutes, until the rice is tender and has begun to splay. Drain through a strainer, return to the pot and cover the pot with a clean dishtowel. Return the lid to the pot and let sit for 10 minutes. 2. Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. Place the squash in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat. 3. In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt to taste and mustard. Whisk in the remaining olive oil and the walnut oil. 4. Combine the wild rice, squash, herbs and celery in a large bowl. Toss with the dressing. Add salt and pepper to taste. Line a platter, individual plates or a wide salad bowl with the baby spinach or arugula. Top with the salad and serve Nutritional information per serving (6 servings): 268 calories; 14 grams fat; 2 grams saturated fat; 5 grams polyunsaturated fat; 7 grams monounsaturated fat; 0 milligrams cholesterol; 32 grams carbohydrates; 4 grams dietary fiber; 44 milligrams sodium (does not include salt to taste); 6 grams protein
Tips:
- Choose the right squash: Look for firm, heavy squash with deep-colored skin and no blemishes. Acorn, butternut, and kabocha squash are all good choices for this recipe.
- Roast the squash properly: Cut the squash into 1-inch cubes and toss them with olive oil, salt, and pepper. Roast the squash at 425 degrees Fahrenheit for 20-30 minutes, or until tender and slightly caramelized.
- Cook the wild rice according to package directions: Wild rice takes longer to cook than white or brown rice, so be sure to start it first. Once the rice is cooked, fluff it with a fork and set it aside.
- Make the dressing: While the squash and rice are cooking, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper. Taste the dressing and adjust the seasonings as needed.
- Assemble the salad: Combine the roasted squash, cooked wild rice, dried cranberries, chopped walnuts, and feta cheese in a large bowl. Drizzle the dressing over the salad and toss to coat.
Conclusion:
This balsamic roasted winter squash and wild rice salad is a delicious and healthy dish that is perfect for a fall or winter meal. The roasted squash is tender and flavorful, the wild rice is nutty and chewy, and the dried cranberries and walnuts add a touch of sweetness and crunch. The balsamic dressing ties all the ingredients together and adds a lovely tangy flavor. This salad is sure to be a hit at your next gathering!
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