Black And Wild Rice Salad With Roasted Squash Recipe 55 Recipes

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WILD RICE AND ROASTED SQUASH SALAD WITH CIDER VINAIGRETTE



Wild Rice and Roasted Squash Salad With Cider Vinaigrette image

Toothsome wild rice, caramelized roasted veggies and crisp radicchio all shine in this generous salad, which can be served as a hearty side or satisfying lunch. Radicchio adds a pop of color and a punch of bitterness, but a peppery green like arugula would also make a great substitute. This salad is tossed with a generous batch of mustard-cider vinaigrette. If you decide to double the dressing or have any left over, it pairs beautifully with just about any grain or hearty green, and will keep refrigerated for up to three days.

Provided by Yossy Arefi

Categories     dinner, lunch, salads and dressings, vegetables, appetizer, main course, side dish

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 17

Kosher salt and black pepper
3/4 cup uncooked wild rice (about 5 ounces)
3/4 pound peeled kabocha or butternut squash, cut into 3/4-inch pieces (about 3 cups)
2 tablespoons olive oil
1/2 teaspoon smoked paprika
1/2 small head radicchio, thinly sliced
1/2 cup sweetened dried cherries
1/2 cup chopped fresh parsley leaves and tender stems
1/3 cup toasted chopped walnuts
Flaky sea salt
1 cup fresh apple cider
1/4 cup olive oil
1 tablespoon apple cider vinegar
1 teaspoon minced shallot
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste

Steps:

  • Heat the oven to 400 degrees and set a rack in the center of the oven.
  • Prepare the rice: Bring a medium pot of salted water to a boil. Add the wild rice to the boiling water, reduce the heat to a simmer and cook the rice until tender and most grains have split, 40 to 50 minutes. Drain the rice.
  • While the rice cooks, roast the squash: On a baking sheet, toss the squash with the olive oil, paprika and a sprinkle of kosher salt and pepper. Spread the squash into an even layer, then transfer to the oven to roast, stirring a few times, until golden and tender, about 20 to 30 minutes.
  • Meanwhile, make the vinaigrette: In a small saucepan, bring the apple cider to a boil over high. Boil the cider until it has reduced to about 1/4 cup, 10 to 15 minutes. Carefully transfer the cider syrup to a jar with a lid (don't put the lid on yet) and let it cool slightly. Add the olive oil, apple cider vinegar, shallot, mustard, salt and pepper. Screw the lid on tightly and shake vigorously to combine. Taste and season with salt and pepper.
  • Assemble the salad: Add the cooked rice, roasted squash, radicchio, cherries and parsley to a large bowl. Shake the vinaigrette to combine, then drizzle a few tablespoons over the salad and toss gently to combine. Add more vinaigrette to taste. (You may have a bit of extra vinaigrette; refrigerate it for up to 3 days and toss with other greens or grains.)
  • Top the salad with the toasted walnuts and a sprinkle of flaky salt and pepper, and serve immediately.

BLACK AND WILD RICE SALAD WITH ROASTED SQUASH RECIPE - (5/5)



Black and Wild Rice Salad with Roasted Squash Recipe - (5/5) image

Provided by á-49298

Number Of Ingredients 13

1 1/2 Cups black rice
1/2 cup wild rice
Kosher salt
1/2 medium butternut squash, peeled, seeds removed, cut into pieces
1/2 cup olive oil, divided
Freshly ground black pepper
1/4 cup red wine vinegar
2 tsp. honey
2 scallions, thinly sliced
1 cup pomegranate seeds
1 cup micro greens or sprouts
1/2 cup roasted pistachios, chopped
Also try it with: Any grain (except amaranth)

Steps:

  • Preheat oven to 450. Cook black rice and wild rice in a large pot of boiling salted water until tender, 35-40 minutes; drain and rinse, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool. Meanwhile, toss squash with 1/4 cup oil on another baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 20-25 minutes; let cool. Whisk vinegar, honey, and remaining 1/4 cup oil in a large bowl. Add black rice and wild rice, squash, scallions, pomegranate seeds, micro greens, and pistachios; season with salt and pepper and toss to combine. Do Ahead: Salad (without micro greens) can be made 4 hours ahead. Cover and chill.

BLACK & WHITE RICE SALAD WITH CUMIN-ROASTED BUTTERNUT SQUASH



Black & white rice salad with cumin-roasted butternut squash image

This vibrant Persian side salad is studded with dried fruit, nuts and seeds and finished with crumbled feta - ideal to take along to a Christmas buffet

Provided by Sabrina Ghayour

Categories     Side dish

Time 50m

Yield Serves 6-8 as a side dish

Number Of Ingredients 15

1 small butternut squash (about 375g/13oz), peeled and cubed
1 tbsp olive oil
2 tbsp cumin seeds
250g basmati & wild rice
140g dried cranberries
200g pomegranate seeds
100g blanched hazelnuts , toasted and halved
small pack dill , leaves and stalks finely chopped
small pack flat-leaf parsley , leaves and stalks finely chopped
1 large red onion , finely diced
200g feta , to serve
zest and juice 1 large unwaxed orange
4 tbsp clear honey
4-5 tbsp sherry vinegar
4 tbsp olive oil

Steps:

  • Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the squash on the baking tray, drizzle over the olive oil, scatter on the cumin seeds and season generously - use your hands to ensure each piece is evenly coated with oil and seasoning. Roast for 30-35 mins until the edges are caramelised, then remove from the oven and leave to cool.
  • Meanwhile, bring a large saucepan of water to the boil. Cook the rice for 20-25 mins or according to pack instructions, then strain and rinse well with cold water until all the starch is washed off and the rice is cold. Allow to drain well.
  • Put the cranberries, pomegranate seeds, hazelnuts, herbs, onion and rice in a large bowl and mix well. Make the dressing by combining all the ingredients in a bowl with a generous amount of seasoning to taste. Once the squash is completely cool, gently mix it into the bowl of other ingredients. Pour over the dressing, mix well and serve on a large platter with the feta crumbled over the top.

Nutrition Facts : Calories 400 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 28 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

BALSAMIC ROASTED WINTER SQUASH AND WILD RICE SALAD



Balsamic Roasted Winter Squash and Wild Rice Salad image

Squash absorbs the rich, acidic flavor of balsamic vinegar in the most inviting way; the idea of tossing it with the vinegar before roasting comes from Heidi Swanson. Put this delicious autumn salad in your Thanksgiving file. Make sure to cook the wild rice until it begins to splay or you won't get the full nutty flavor of the grains

Provided by Martha Rose Shulman

Categories     salads and dressings, side dish

Time 2h

Yield 6 servings

Number Of Ingredients 14

1 cup wild rice
3 1/2 cups water or stock (chicken or vegetable)
Salt to taste
2 pounds kabocha or butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1 1/2 to 1 3/4 pounds)
Salt to taste
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice (more to taste)
1 garlic clove, minced or puréed
1 teaspoon Dijon mustard
3 tablespoons walnut oil, or substitute extra virgin olive oil
1/2 cup chopped fresh herbs, like parsley, chives, tarragon
1/2 cup diced celery
1 5- or 6-ounce bag baby arugula or spinach

Steps:

  • Rinse the wild rice. Bring the water or stock to a boil in a medium saucepan, add salt to taste and the rice. Bring back to a boil, reduce the heat, cover and simmer 45 minutes, until the rice is tender and has begun to splay. Drain through a strainer, return to the pot and cover the pot with a clean dishtowel. Return the lid to the pot and let sit for 10 minutes
  • Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. Place the squash in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat
  • In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt to taste and mustard. Whisk in the remaining olive oil and the walnut oil
  • Combine the wild rice, squash, herbs and celery in a large bowl. Toss with the dressing. Add salt and pepper to taste. Line a platter, individual plates or a wide salad bowl with the baby spinach or arugula. Top with the salad and serve

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 12 grams, Carbohydrate 42 grams, Fat 14 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 924 milligrams, Sugar 5 grams, TransFat 0 grams

ROASTED BUTTERNUT SQUASH & RICE SALAD



Roasted Butternut Squash & Rice Salad image

We have end-of-season picnics for my son's flag football team. This makes enough to serve plenty of hungry boys and their families. - Dolores Deifel, Mundelein, Illinois

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 50m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 16

3 tablespoons brown sugar
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon kosher salt
1 medium butternut squash (2-1/2 to 3 pounds), peeled and cut into 3/4-inch cubes
2 cups uncooked jasmine rice
2 large sweet red peppers, cut into 1/2-inch pieces
1 cup pine nuts, toasted
6 green onions, thinly sliced
3 tablespoons snipped fresh dill
3 tablespoons coarsely chopped fresh parsley
DRESSING:
1/2 cup olive oil
3 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 425°. In a large bowl, combine brown sugar, balsamic vinegar, oil and salt. Add squash; toss to coat. Transfer to a greased, foil-lined 15x10x1-in. baking pan. Bake 25-30 minutes or until tender, stirring occasionally. Cool completely., Meanwhile, cook rice according to package directions. Remove from heat; cool completely., In a large bowl, combine red peppers, pine nuts, green onions, dill, parsley, squash and rice. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat. Serve at room temperature. Cover and refrigerate leftovers.

Nutrition Facts : Calories 369 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 169mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 5g fiber), Protein 5g protein.

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