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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lucy appiah
[email protected]This salad is a perfect fall dish.
Aimee Louise
[email protected]I would recommend serving this salad with a side of crusty bread or crackers.
Nehan ahmed
[email protected]This salad is a great way to get your daily dose of vegetables.
Khan Official
[email protected]I found the salad to be a bit bland. I would recommend adding more herbs or spices to the dressing.
Prinja Gurung
[email protected]The dressing is a bit too tangy for my taste. I would recommend using less vinegar next time.
ontor Hasa
[email protected]I added some chopped walnuts to the salad for extra crunch. It was a great addition.
Christine Namakula
[email protected]This salad is a great way to use up leftover roasted squash. It's also a great make-ahead dish.
Jaden Meza
[email protected]I'm not usually a fan of winter squash, but this salad changed my mind. It was so flavorful and delicious.
Neema Mikidadi
[email protected]I followed the recipe exactly and it turned out perfectly. I will definitely be making this again!
Mausham Magar
[email protected]The balsamic glaze added a wonderful touch of sweetness and acidity to the dish.
Ginger Haynes
[email protected]This roasted winter squash and wild rice salad was an absolute delight! The combination of roasted vegetables, nutty rice, and tangy dressing was perfect.