Balsamic Roasted Winter Squash And Wild Rice Salad Recipe

Name: Balsamic Roasted Winter Squash And Wild Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup wild rice; 3 1/2 cups water or stock (chicken or vegetable); Salt to taste; 2 pounds kabocha or butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1 1/2 to 1 3/4 pounds); Salt to taste; 1 tablespoon balsamic vinegar; 3 tablespoons extra virgin olive oil; 2 tablespoons fresh lemon juice (more to taste); 1 garlic clove, minced or pureed; 1 teaspoon Dijon mustard; 3 tablespoons walnut oil, or substitute extra virgin olive oil; 1/2 cup chopped fresh herbs, like parsley, chives, tarragon; 1/2 cup diced celery; 1 5- or 6-ounce bag baby arugula or spinach

Servings: persons

1 cup wild rice
3 1/2 cups water or stock (chicken or vegetable)
Salt to taste
2 pounds kabocha or butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1 1/2 to 1 3/4 pounds)
Salt to taste
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice (more to taste)
1 garlic clove, minced or pureed
1 teaspoon Dijon mustard
3 tablespoons walnut oil, or substitute extra virgin olive oil
1/2 cup chopped fresh herbs, like parsley, chives, tarragon
1/2 cup diced celery
1 5- or 6-ounce bag baby arugula or spinach

1
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
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
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
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
5
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

2066

kcal

Calories

207

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup wild rice, 3 1/2 cups water or stock (chicken or vegetable), Salt to taste, 2 pounds kabocha or butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1 1/2 to 1 3/4 pounds), and more.

Yes, Balsamic Roasted Winter Squash And Wild Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Balsamic Roasted Winter Squash And Wild Rice Salad

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