WILD RICE AND ROASTED SQUASH SALAD WITH CIDER VINAIGRETTE
Toothsome wild rice, caramelized roasted veggies and crisp radicchio all shine in this generous salad, which can be served as a hearty side or satisfying lunch. Radicchio adds a pop of color and a punch of bitterness, but a peppery green like arugula would also make a great substitute. This salad is tossed with a generous batch of mustard-cider vinaigrette. If you decide to double the dressing or have any left over, it pairs beautifully with just about any grain or hearty green, and will keep refrigerated for up to three days.
Provided by Yossy Arefi
Categories dinner, lunch, salads and dressings, vegetables, appetizer, main course, side dish
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 400 degrees and set a rack in the center of the oven.
- Prepare the rice: Bring a medium pot of salted water to a boil. Add the wild rice to the boiling water, reduce the heat to a simmer and cook the rice until tender and most grains have split, 40 to 50 minutes. Drain the rice.
- While the rice cooks, roast the squash: On a baking sheet, toss the squash with the olive oil, paprika and a sprinkle of kosher salt and pepper. Spread the squash into an even layer, then transfer to the oven to roast, stirring a few times, until golden and tender, about 20 to 30 minutes.
- Meanwhile, make the vinaigrette: In a small saucepan, bring the apple cider to a boil over high. Boil the cider until it has reduced to about 1/4 cup, 10 to 15 minutes. Carefully transfer the cider syrup to a jar with a lid (don't put the lid on yet) and let it cool slightly. Add the olive oil, apple cider vinegar, shallot, mustard, salt and pepper. Screw the lid on tightly and shake vigorously to combine. Taste and season with salt and pepper.
- Assemble the salad: Add the cooked rice, roasted squash, radicchio, cherries and parsley to a large bowl. Shake the vinaigrette to combine, then drizzle a few tablespoons over the salad and toss gently to combine. Add more vinaigrette to taste. (You may have a bit of extra vinaigrette; refrigerate it for up to 3 days and toss with other greens or grains.)
- Top the salad with the toasted walnuts and a sprinkle of flaky salt and pepper, and serve immediately.
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Tayyab Jutt official
[email protected]This salad is a must-try for anyone who loves roasted squash.
sumayya Muhammad Adamu
[email protected]The cider vinaigrette is the perfect finishing touch to this salad.
Usama Naeem Rao
[email protected]I love the nutty flavor of the wild rice in this salad.
Evi Suina
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Ivan Prentup
[email protected]I'm always looking for new salad recipes, and this one definitely fits the bill. It's light, refreshing, and flavorful.
kenneth_ golden
[email protected]This salad is so delicious and healthy. I feel good about eating it.
Dylan Dalziel
[email protected]I made this salad for a potluck and it was a huge hit. Everyone loved the unique flavor combination.
M.T.P play
[email protected]This salad is a great way to use up leftover roasted squash. I always have some on hand, so it's nice to have a recipe that I can use it in.
rashid alya'afytz
[email protected]I love the pop of color that the pomegranate seeds add to this salad. They also give it a nice tart flavor that balances out the sweetness of the squash.
Jaki
[email protected]This salad is so easy to make, but it looks and tastes like it came from a fancy restaurant. I'll definitely be making it again.
Patrina Deese
[email protected]I'm not usually a fan of wild rice, but this salad changed my mind. The roasting process really brings out the nutty flavor of the rice, and it pairs perfectly with the squash and vinaigrette.
0_o bethy
[email protected]This salad was a hit at my last dinner party! The combination of flavors and textures was perfect, and the cider vinaigrette really brought it all together.