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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Nitesh Bhat
[email protected]This salad is a great way to use up leftover roasted squash. I had some leftover from a soup I made earlier in the week, and this salad was the perfect way to use it up. It was quick and easy to make, and it was delicious.
Mclouis Masengu
[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 cranberries is unique and delicious. And the dressing is the perfect balance of sweet and tangy.
Devil Doc (G)
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. The roasted squash is packed with vitamins and minerals, and the wild rice is a good source of fiber. And the dressing is made with healthy ingredients like olive oil and bals
Fgg Xfgg
[email protected]I love this salad! It's so easy to make and it's always a crowd-pleaser. I've made it for potlucks, picnics, and even just for dinner at home. It's always a hit.
Louise Batterham
[email protected]This salad is beautiful and delicious. The colors of the roasted squash, wild rice, and cranberries are so vibrant. And the dressing is the perfect finishing touch. I will definitely be making this again.
Sarahii Amaya
[email protected]I've made this salad several times now and it's always a winner. It's a great way to showcase seasonal produce, and the dressing is always a hit. I highly recommend it.
Imran Siddique
[email protected]I made this salad for a picnic and it was a big hit. The dressing is light and flavorful, and the roasted squash and wild rice add a nice crunch. It's a great salad to make ahead of time, too.
Asif Bubli
[email protected]This salad is a great way to use up leftover roasted squash. I had some leftover from a soup I made earlier in the week, and this salad was the perfect way to use it up. It was quick and easy to make, and it was delicious.
Stuart William
[email protected]I'm not usually a fan of winter squash, but this recipe changed my mind. The roasting process brought out the natural sweetness of the squash, and the dressing was the perfect complement. I'll definitely be making this again.
Edilawit Amare
[email protected]This salad was easy to make and very impressive. I brought it to a potluck and it was a hit. Everyone loved the unique flavor combination.
Mysha Akther
[email protected]I loved the combination of flavors in this salad. The roasted squash was sweet and caramelized, the wild rice was nutty and earthy, and the dressing was tangy and bright. It was a perfect fall dish.
dylan cigarroa
[email protected]This was a great recipe! The roasted squash and wild rice were both cooked perfectly, and the dressing was flavorful and tangy. I would definitely make this again.