Wild Rice Harvest Salad with Delicata Squash, Brussels, and Sesame Ginger Vinaigrette
Wild Rice Harvest Salad with Delicata Squash, Brussels, and Sesame Ginger Vinaigrette
Servings
4
Ingredients
- 1 cup of wild rice
- 4 cups of chicken broth
- ½ cup craisins
- ½ cup of toasted pecans
- ⅓ cup crumbled goat cheese (optional)
- 1 lb. bag of brussels sprouts, stems trimmed, and cut in half
- 1 delicata squash
- Olive oil
- Garlic powder
- Rosemary
- Salt and pepper
For the Dressing
- 2 tablespoons of sesame oil *this gives the dressing a quintessential asian flavor*
- 1 tsp of fresh ginger, grated or minced
- 1 clove of garlic, minced
- 2 tablespoons of tahini
- 3 tablespoons of apple cider or rice wine vinegar
- 4 tablespoons of olive oil
- 2 tablespoons of maple syrup
- Salt and pepper to taste
Instructions
Preheat the oven to 425 degrees.
Cook the wild rice according to package instructions.
Line two sheet trays with parchment paper. To one tray, add the butternut squash that has been peeled and diced into 1-inch cubes. Season with olive oil, salt, pepper, garlic powder and rosemary.
Bake for about 45 minutes until tender and charred, flipping once halfway through. To the other tray, add the Brussels sprouts that have been trimmed and halved. Season with olive oil, salt, pepper, garlic powder and rosemary. Bake for about 35 minutes until tender and charred, flipping once halfway through.
To make the dressing, combine all the ingredients in a bowl. Whisk to combine and taste for seasonings.
In a large bowl combine the cooked rice, veggies, and all the toppings. Dress with enough dressing to coat. Taste for seasoning and adjust salt and pepper. Enjoy!
Shopping List
Produce
- 1 lb. bag of brussels sprouts, stems trimmed, and cut in half
- 1 delicata squash (if you can’t find this squash, you can get regular butternut)
- FRESH ginger
- 1 clove of garlic
Dairy
- Crumbled goat cheese
Dried Goods
- Wild rice
- Craisins
- Pecans
Pantry Items
- Sesame oil *this gives the dressing a quintessential Asian flavor*
- Tahini
- 1 quart of chicken broth (or vegetable broth)
- Apple cider or rice wine vinegar
- Maple syrup
- Dried spices of choice: garlic powder, curry powder, dried rosemary
- Olive oil
- Salt & pepper
