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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Milena Hollywood
[email protected]This salad was easy to make and very flavorful. I would definitely make it again.
Samreen Noori
[email protected]I'm not a big fan of squash, but I loved this salad! The roasted squash was perfectly caramelized and the cider vinaigrette was delicious. I would definitely make it again.
Liberty House
[email protected]This salad was delicious! The roasted squash was perfectly caramelized and the wild rice was cooked perfectly. The cider vinaigrette was also delicious and really brought the salad together. I would definitely make it again.
Herman HAnd
[email protected]This salad was a bit too sweet for my taste. I think I would have preferred it with a balsamic vinaigrette instead of the cider vinaigrette.
Malikzeeshan malik
[email protected]I'm not a big fan of wild rice, but I loved this salad! The roasted squash was perfectly caramelized and the cider vinaigrette was delicious. I would definitely make it again with brown rice.
Shezzi Ji
[email protected]This salad is a great way to use up leftover roasted squash and wild rice. It's easy to make and very flavorful. I would definitely make it again.
Tiffany Walters
[email protected]I'm not a big fan of squash, but I loved this salad! The roasted squash was perfectly caramelized and the wild rice was cooked perfectly. The cider vinaigrette was also delicious and really brought the salad together.
Ismai khan
[email protected]This salad was a hit at my dinner party! Everyone loved the combination of flavors and textures. I will definitely be making it again.
james washington
[email protected]I loved this salad! The roasted squash was perfectly caramelized and the wild rice was cooked perfectly. The cider vinaigrette was also delicious and really brought the salad together.
Mahfuza Akter
[email protected]This salad was a great way to use up leftover roasted squash and wild rice. It was easy to make and very flavorful. I would definitely make it again.
Khan 133
[email protected]I wasn't a fan of this salad. The roasted squash was too sweet and the wild rice was too chewy. The cider vinaigrette was also a bit too oily for my taste.
Mr Sami
[email protected]This salad was just okay. The roasted squash was a bit dry and the wild rice was undercooked. The cider vinaigrette was also a bit too tangy for my taste.
Forid Rana
[email protected]I followed the recipe exactly and the salad turned out great! The roasted squash was a little bland, but adding a pinch of salt and pepper helped. The cider vinaigrette was delicious and really brought the salad together.
Malik Jawad Ahmed
[email protected]Yum! This salad is so good! The roasted squash is perfectly caramelized and the wild rice is cooked perfectly. The cider vinaigrette is also delicious. I will definitely be making this salad again.
Harlin Beck
[email protected]This salad is a perfect fall dish. The roasted squash and wild rice are hearty and filling, while the cider vinaigrette adds a touch of sweetness and acidity. I served this salad with grilled chicken and it was a hit!
Jeremy Bell
[email protected]I love this recipe! It's so easy to make and always turns out delicious. The roasted squash is my favorite part - it's so sweet and flavorful. I also love that this salad is a great way to use up leftover wild rice.
Ghazanfar Rizwan
[email protected]This wild rice and roasted squash salad was a delightful surprise! The combination of flavors and textures was perfect. The roasted squash was sweet and caramelized, while the wild rice added a nutty flavor and chewy texture. The cider vinaigrette wa