Roasted Delicata Squash & Wild Rice Salad

Need a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish? Roasted Delicata Squash & Wild Rice Salad could be a great recipe to try. One serving contains 396 calories, 6g of protein, and 24g of fat. This recipe serves 4 and costs $1.64 per serving. 6 people found this recipe to be delicious and satisfying. If you have pepper, rice, maple syrup, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour. It is brought to you by Cook Nourish Bliss. All things considered, we decided this recipe deserves a spoonacular score of 65%. This score is good. If you like this recipe, take a look at these similar recipes: Delicata Squash Stuffed with Curried Wild Rice, Roasted Butternut Squash and Wild Rice Salad, and Black and Wild Rice Salad with Roasted Squash.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 400F. Line a large rimmed baking sheet with parchment paper (for easy clean up!) and set aside.For the salad:Add the rice and water to a medium saucepan and bring to a boil. Cover, turn down the heat and let simmer gently for about 30 to 45 minutes, until tender. {Start checking the rice around the 30 minute mark to see if its done it should be tender but have a bit of chew. If any liquid remains when the rice is finished cooking, drain.} Let the rice stand covered for 5 minutes. Remove the cover then let cool for at least 15 to 20 minutes.Meanwhile, slice the halved squash into about inch thick rounds (they should look like half moons). Place on the prepared baking sheet, then drizzle with the olive oil and sprinkle with the salt and pepper. Toss to combine then spread in an even layer. Bake for about 30 minutes, using a spatula to flip once halfway through, until tender and starting to brown. Let the squash cool for about 10 minutes.To a large bowl, add the cooled rice, the squash, the arugula, cranberries and pepitas. Toss gently to combine.For the dressing:In a small bowl, vigorously whisk together all the ingredients for the dressing until smooth. Pour into the bowl with the salad and toss gently to combine. Serve immediately!

 

Step by step:

Preheat the oven to 400F. Line a large rimmed baking sheet with parchment paper (for easy clean up!) and set aside.For the salad

1. Add the rice and water to a medium saucepan and bring to a boil. Cover, turn down the heat and let simmer gently for about 30 to 45 minutes, until tender. {Start checking the rice around the 30 minute mark to see if its done it should be tender but have a bit of chew. If any liquid remains when the rice is finished cooking, drain.}

2. Let the rice stand covered for 5 minutes.

3. Remove the cover then let cool for at least 15 to 20 minutes.Meanwhile, slice the halved squash into about inch thick rounds (they should look like half moons).

4. Place on the prepared baking sheet, then drizzle with the olive oil and sprinkle with the salt and pepper. Toss to combine then spread in an even layer.

5. Bake for about 30 minutes, using a spatula to flip once halfway through, until tender and starting to brown.

6. Let the squash cool for about 10 minutes.To a large bowl, add the cooled rice, the squash, the arugula, cranberries and pepitas. Toss gently to combine.For the dressing:In a small bowl, vigorously whisk together all the ingredients for the dressing until smooth.

7. Pour into the bowl with the salad and toss gently to combine.

8. Serve immediately!

Nutrition Information:

covered percent of daily need