Wild Rice and Roasted Squash Salad with Maple Dressing
Prep Time: 15 min
Inactive Time: 2 min
Cook Time: 18 min
Total Time: 35 min
Servings: 4-6
RECIPE INGREDIENTS
- Wild Rice and Roasted Squash Salad:
- 1 acorn squash (about 2 1/4 to 2 1/2 lb)
- 2 tbsp Filippo Berio Olive Oil
- 1 tbsp maple syrup
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 1 cup cooked wild rice
- 1/3 cup dried sour cherries
- 1/4 cup toasted pecan halves
- 8 cups baby spinach
- 1/4 cup finely crumbled goat cheese (optional)
- Maple Dressing:
- 1/4 cup maple syrup
- 1/4 cup apple cider vinegar
- 1/4 cup Filippo Berio Olive Oil
- 2 tbsp finely chopped shallot
- 1 tbsp grainy mustard
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
RECIPE DIRECTIONS
- Preheat oven to 400°F. Line baking sheet with parchment paper.
- Halve squash lengthwise; scoop out seeds. Slice halves crosswise into 1/2-inch thick slices; place in large bowl. Drizzle with olive oil and maple syrup; sprinkle with salt and pepper. Toss to coat.
- Arrange squash in single layer on prepared baking sheet and bake for 18 to 20 minutes or until golden brown and tender; set aside. Let cool slightly, and remove peel, if desired.
- Meanwhile, in small bowl, whisk together maple syrup, apple cider vinegar, olive oil, shallot, mustard, salt and pepper.
- In large bowl, combine wild rice, dried cherries and pecans. Toss with Maple Dressing. Stir in spinach and squash. Garnish with goat cheese (if using).
Wild Rice and Roasted Squash Salad:
Maple Dressing:
Tip: To cook wild rice, place 1/2 cup of wild rice in saucepan; pour in enough cold water.