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
  • 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
    • Wild Rice and Roasted Squash Salad:

      • 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.


      Maple Dressing:

      • 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).


      Tip: To cook wild rice, place 1/2 cup of wild rice in saucepan; pour in enough cold water.




    Ingredient: Rice & Grains

    Cooking Method: Roast

    World Cuisine: American

    Product: Olive Oil

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