Wild rice is one of those ingredients I often forget about. I am not sure why, I just instinctively always reach for brown rice and forget about how delicious, nutty, and nutritious wild rice can be. This salad celebrates wild rice and combines it with the flavors of fall including roasted squash, cranberries, and maple syrup. I had some acorn squash on hand so that's what I used for this recipe but you could use butternut squash or any hearty squash you like. You can also use almond butter or miso in place of the tahini or leave it out all together.
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Fall Wild Rice Salad with Acorn Squash
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- 1 cup wild rice blend
- 2 tbsp olive oil, divided
- 4 cups acorn squash, peeled and chopped
- 2 tbsp apple cider vinegar
- 1 tbsp. tahini
- 1/2 tbsp. Dijon mustard
- 1 U lemon, juice
- 2 tsp. maple syrup (pure is best)
- 2 cups arugula
- 2 U green onions, chopped
- 1/4 cup dried cranberries
- 2 tbsp. parsley
Preheat the oven to 400 degrees.
Toss the squash with half of the olive oil, salt, and pepper. Lay flat on a baking sheet. Roast for 30 minutes, shaking the pan once during cooking.
Meanwhile, cook the wild rice according to package directions.
Make the dressing by combining the remaining olive oil, apple cider vinegar, tahini, mustard, lemon juice, maple syrup, salt, and pepper. If it is too thick, add 1-2 tbsp. of water.
Toss together the remaining ingredients with the wild rice and squash.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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