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
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Chadni
[email protected]I'm not sure about this salad. I'm not a big fan of squash.
Jordan Menssen
[email protected]This salad is on my list of recipes to try. It looks so healthy and flavorful.
Rachael Warman
[email protected]I can't wait to try this salad. It looks so good!
Abid Abid
[email protected]This is one of my favorite salad recipes. It's so easy to make and always turns out delicious.
khan 12
[email protected]I've made this salad several times now and it's always a hit. It's a great dish to serve at parties or potlucks.
kaftassa ephraim
[email protected]I made this salad for my family and they all loved it. Even my picky kids ate it without complaint!
Prince Rohan
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber.
Yoel Andrade
[email protected]I love the combination of flavors in this salad. The sweet squash, nutty wild rice, and tangy balsamic dressing are a perfect match.
Rajman Ahir
[email protected]This salad is a great way to use up leftover roasted squash. It's also a great make-ahead dish, which is perfect for busy weeknights.
Zamran Baloch
[email protected]I'm always looking for new and interesting salad recipes, and this one definitely fits the bill. The combination of roasted squash, wild rice, and balsamic dressing is simply delicious.
nm technology
[email protected]This is a great recipe for a healthy and flavorful salad. I especially liked the addition of the roasted squash, which gave the salad a nice sweetness.
Keyaan Alam
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved it. The flavors were so well-balanced and the salad was so colorful and inviting.
Larry Goodson
[email protected]This salad was amazing! I'm not usually a fan of squash, but this recipe changed my mind. The squash was roasted perfectly and had a slightly caramelized flavor. The wild rice added a nice nutty flavor and the balsamic dressing was the perfect finish
Selim ahmmed
[email protected]Roasted winter squash and wild rice salad is a fantastic dish! It was easy to make and absolutely delicious. I loved the combination of sweet and savory flavors. The salad was also very filling and satisfying.