Wild Rice Salad with Cranberries, Butternut Squash, and Toasted Pecans with Maple Cider Vinaigrette
Cook's notes: A favorite Ever Ready autumn salad special that includes some of Minnesota’s best natural ingredients. It's definitely company-worthy. Butternut squash and pumpkin work well for this dish because the squash holds its shape beautifully after being roasted. The combination of nutty wild rice and a simple maple dressing is not only delicious together, but their vibrant colors combine to make one stunning dish. Consider a time saver by making the wild rice ahead and toasting the pecans. The dressing can be easily doubled.Salad recipe from the "Smitten with Squash Cookbook" and serves 4.
Cooking Tip:1 cup uncooked wild rice = 3–4 cups cooked wild rice
Vinaigrette recipe adapted from Lunds and Byerly Cookbook
Maple Cider Vinaigrette Ingredients:
- 3 tablespoons cider vinegar
- 1/4 cup pure maple syrup
- 1 teaspoon apple pie spice
- 1/8 teaspoon dry mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/2 cup olive oil
- 2- 1/2 cups peeled and finely chopped butternut squash or pumpkin
- 1- 1/2 tablespoon olive oil or Blood Orange Olive Oil
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- Sea salt and black pepper
- 4-5 cups torn baby spinach leaves or chopped romaine
- 1/2 cup thinly sliced green onions
- 1 cup dried cherries or dried cranberries
- 1 large diced, crisp apple (I used Honeycrisp)
- 1/4 cup thinly sliced fresh basil
- 3/4 cup chopped toasted pecans or cashews
- 4 cups cooked wild rice, warmed
- Place all dressing ingredients in a blender and mix well. Refrigerate until needed
- Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Toss the squash with olive oil, salt, pepper, maple syrup, and a sprinkle of cinnamon.
- Spread squash evenly on a baking sheet. Roast for about 15 minutes or until fork tender, stirring once during the roasting time. Set aside.
- Place dried cranberries or cherries in a measuring cup. Pour boiling water over them and let them set for 15 minutes. Drain.
- Combine onions, cherries or cranberries, basil, diced apple, and cooked wild rice in a large bowl. Stir dressing into a salad; taste and adjust the salt level if needed. Place mixture on spinach leaves or chopped Romaine. Top with pecans.
- Serve the dish at room temperature.
Mix and store in a covered jar.
Ingredients if you’re using a recipe that calls for a teaspoon:
Ingredients if you’re using a recipe that calls for a teaspoon:
3/4 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
A pinch of ground allspice
A pinch of ground cardamom
Ingredients if you’re using a recipe that calls for a tablespoon:
⅛ teaspoon ground nutmeg
A pinch of ground allspice
A pinch of ground cardamom
Ingredients if you’re using a recipe that calls for a tablespoon:
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cardamom
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cardamom
This is such a hearty and happy recipe. Thanks so much for sharing your post on the #SeniorSalonPitStop. I hope to see you again next week, and I will be featuring your recipe.
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