Warm Wild Rice Salad with Pomegranate, Roasted Squash & Pine Nuts
 
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This vegetarian (and vegan!) salad is excellent as a side or main for any fall-winter feast. Can be made ahead of time and stored overnight.
Author:
Recipe type: Side
Ingredients
  • 1 cup red rice
  • ½ cup wild rice
  • 2 cups squash, diced (I like butternut or acorn)
  • ½ tsp chili powder
  • Salt and pepper
  • 1 pomegranate, seeded
  • 3 green onions, chopped
  • ¼ cup pine nuts, toasted
  • ¼ cup red wine vinegar
  • 2 Tbsp + 1 tsp maple syrup
  • ¼ cup olive oil
Instructions
  1. Preheat oven to 425.
  2. Rinse your rice well and cook according to the package instructions. Wild rice takes longer to cook than white or brown rice so I cooked mine with 4.5 cups of water and steamed until tender, about 45 minutes.
  3. Peel and chop your squash. Toss with a drizzle of olive oil, 1 tsp maple syrup and ½ tsp chili powder. Roast on a baking sheet for 15-20 minutes until tender. (Acorn squash tends to cook a little faster than butternut)
  4. In a small bowl, mix together red wine vinegar, 2 Tbsp maple syrup and ¼ cup olive oil. Season with salt and pepper to taste.
  5. Place pinenuts in a small, dry pan (no oil) over high heat. Shake frequently until they become lightly browned and fragrant- this shouldn't take long, they will brown very quickly so don't leave this unattended.
  6. Turn the cooked rice out into a large bowl and fluff it up to separate any clumps.
  7. Add roasted squash, pomegranate seeds, toasted pinenuts and green onions. Pour in dressing and toss well to coat.
  8. Serve slightly warm or at room temperature.
Recipe by Port and Fin at https://portandfin.com/warm-wild-rice-salad-with-pomegranate-roasted-squash-pine-nuts/