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
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Besno YT
[email protected]This salad is a great way to showcase the flavors of fall.
Michael Hast
[email protected]I would recommend using a good quality balsamic vinegar for this recipe. It really makes a difference.
Jessica Maness
[email protected]This salad is a bit time-consuming to make, but it's definitely worth it. The flavors are amazing!
Deborah Cianchetta
[email protected]I'm not a big fan of wild rice, so I used quinoa instead. It worked out great!
Stanley Hess
[email protected]This salad is a great way to use up leftover winter squash. I also added some roasted chickpeas for extra protein.
kabir biswas
[email protected]I made this salad for a picnic and it was a big hit. It's easy to transport and holds up well in the heat.
Kalungi Trisha
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. It's packed with nutrients and antioxidants.
Amio Tioni
[email protected]I love the combination of sweet and savory in this salad. The roasted squash and wild rice are a great base for the tangy dressing.
Chand Jani
[email protected]This salad is perfect for a fall dinner party. It's elegant and delicious, and it's sure to impress your guests.
Damion Corral
[email protected]I made this salad for my family and they all loved it. Even my kids, who are picky eaters, ate it all up.
Nkunim Boahen
[email protected]This salad is a great way to use up leftover roasted squash. I also added some chopped pecans for extra crunch.
Akoto Precious
[email protected]I would definitely recommend this recipe to anyone looking for a healthy and flavorful salad.
Aya Youssef
[email protected]This salad was easy to make and turned out great! I used a mix of butternut squash and acorn squash, and it was delicious.
Mojaefa Makopo
[email protected]I'm not usually a fan of winter squash, but this recipe changed my mind. The roasting process really brings out the sweetness of the squash, and the dressing is the perfect complement.
Bansal Amar
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique combination of flavors.
Phile Lucia
[email protected]This salad was a delightful mix of flavors and textures. The roasted squash was perfectly tender and caramelized, and the wild rice added a nutty, chewy contrast. The dressing was light and tangy, with just the right amount of sweetness from the bals