Wild Rice Salad with Roasted Squash and Shallots

Serves: 6

Your rating: None (5 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

A celebration of fall produce and fresh herbs with roasted squash and caramelized shallots. Serve warm or cold.

Ingredients

Preparation

Preheat oven to 375° F. Line a baking sheet or dish with parchment paper.

Combine rice and stock in a saucepan over high heat; bring to a boil. Reduce the heat to a simmer, cover and cook until the kernels puff open and most of the liquid is absorbed, 40 to 45 minutes. Uncover and fluff with a fork.

Toss together cubed squash, shallots, 2 tablespoons olive oil, thyme, salt and pepper. Spread mixture onto prepared baking sheet. Bake until squash is tender and shallots are caramelized, 20 to 30 minutes. Remove from the oven and allow to cool slightly. Gently break apart shallots into smaller pieces.

In a small bowl, whisk together balsamic vinegar, remaining 4 tablespoons olive oil and Dijon mustard. Season to taste with salt and pepper.

In a large bowl, gently toss together wild rice, squash, shallots, spinach, feta, cranberries, parsley, walnuts and dressing. Serve warm or cold.

More about: salad, shallots, spinach, wild rice, winter squash

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