Wild Rice Salad with Butternut Squash Recipe
Wild Rice Salad with Butternut Squash is very delicious and mouth watering dish. I like to combine sweeter, richer foods like sweet potatoes and squash with a tart punch of citrus to balance things. This salad contains it all because it’s served at room temperature, you can make it the morning of and enjoy it all day long! Wild Rice Salad with Butternut Squash
- 1 1/2 cups [255 g] wild rice
- Kosher salt
- 2 1/2 lb [1 kg] butternut squash, peeled, seeded, and cut in 1/2 in [12 mm] dice
- 2 Tbsp extra-virgin olive oil
- 2 tsp fresh thyme leaves
- Freshly ground pepper
- 1/2 cup [90 g] dried tart cherries
- 1/2 cup [60 g] shelled pistachios, toasted and chopped
- 1/2 cup [15 g] chopped fresh mint
- 3 green onions, white and light green parts only, thinly sliced
- 1/4 to 1/2 cup [60 to 120 ml] Lime Vinaigrette (recipe follows)
Wild Rice Salad with Butternut Squash
- Place in a 4 qt [3.8 L] saucepan.
- Add 3 cups [720 ml] of water and a generous pinch of salt.
- Bring to a boil, stir, and cover.
- Lessen the heat to low, and cook until the rice is still a little chewy but not hard, about 40 minutes.
- If there is any liquid left in the pan, strain the rice.
- Place it on a sheet pan to cool to room temperature.
- While the rice is cooking, preheat the oven to 425°F [220°C].
- Mix the squash, oil, and thyme on a baking sheet, season with salt and pepper, and toss to coat. Spread in a single layer. (If necessary, use a second baking sheet.)
- Roast until the squash is golden and beginning to crisp, about 40 minutes. Transfer to a wire rack and let cool.
- In a large bowl, combine the rice, squash, cherries, pistachios, mint, and green onions. Sprinkle with 1/4 cup [60 ml] of the vinaigrette and toss to combine.
- Season with salt, pepper, and additional vinaigrette as needed then serve and enjoy.
- Wild Rice Salad with Butternut Squash, Cherries, and Mint
This vinaigrette is wonderful over peaches and arugula with a little goat cheese It’s also a delicious marinade. Add a little chipotle in adobo sauce for heat.
Lime Vinaigrette will be ready in 15 minutes.
- 1/4 cup [30 g] minced red onion
- 1 tsp grated lime zest plus 1/4 cup [60 ml] fresh lime juice
- 1 Tbsp honey
- Kosher salt
- Freshly ground black pepper
- 1/3 cup [80 ml] canola oil
- In a small bowl, combine the onion, lime zest, and honey.
- Slowly whisk in the lime juice to dissolve the honey. Season with salt and pepper.
- Let sit for 10 minutes, so the lime juice softens the red onion a little.
- Slowly whisk in the oil.
- Serve immediately or you can store it for upto 5 days in a refrigerator in an air tight jar.