Wild Rice & Roasted Butternut Squash Salad

You’ll need to forgive me, or fairly, let me re-phrase that, I hope you’ll all forgive me. I’m having a salad second (or three or seven).

Ask my children at any given second what mother eats, the reply is at all times the identical. Salad. However don’t you are worried, as a result of that’s the place the sameness ends as a result of in relation to salads, the alternatives for locating new and satisfying combos are as restricted as your (or my) creativeness.

Inexperienced Salad. Greek Salad. Bean Salad. Wheat Salad. There are countless grain, bean, nut, veggie, and dressing combos on the market and actually, I do dwell on salads just about 12 months of the 12 months. Right this moment’s salad can (like my final submit) be served heat, chilly or room temperature, and tastes nice days after preparation.

Right here, wild rice is cooked and tossed with roasted cubes of butternut squash & extra of these fantastic white cannellini beans to make a nutritious and filling meal. Toss all of it up with a couple of herbs & flavoring and you’re set.

Wild Rice & Roasted Butternut Squash Salad | IPOM

Wild Rice & Roasted Butternut Squash Salad:

(1/2) cup dry wild rice
(1.5) cups water for cooking
(1) cup cooked cannellini beans (white kidneys)
(4) cups peeled & chopped butternut squash
(2) tbsp olive oil for roasting squash
(1/2) tsp salt for roasting squash
(3) tbsp combined chopped herbs: contemporary parsley, chives & thyme
(1) tsp salt
(2) tbsp olive oil
(2) tbsp balsamic vinegar

Begin by combining the rice and water in a small- medium saucepan. Put the rice as much as boil with the lid on and as soon as boiling, flip the warmth down and cook dinner, lined for 45-50 minutes, or till many of the water is absorbed. Warmth the oven to 400 levels. If you’re utilizing a big butternut squash, you would possibly get the correct amount of squash merely from the highest half (I name it the snout). Merely chop the highest piece off the squash and peel it with a veggie peeler. Dice the squash with a pointy knife into 1-1.5 inch cubes.

Toss the squash in a bowl with the salt and oil for roasting, and lay it flat on a rimmed cookie sheet. Roast at 400 levels for 30-35 minutes, scraping and turning with a flipper at in regards to the 20-minute mark.

Whereas the rice and squash do their magic factor, put together the beans and chopped herbs and put aside. As soon as the rice is cooked, drain it in a colander and let sit for a minute or two to chill and drain (it’s okay if the water isn’t all absorbed, the rice must be chewy however cooked). As soon as the squash is properly browned and soft-ish take away from the oven and permit to chill.

Mix the rice with the herbs and beans. Add the squash as soon as it cools for 10 minutes or so and toss with the oil, salt & vinegar. Regulate seasonings to style and revel in!

This salad will hold effectively within the fridge for effectively as much as every week and in addition heats up superbly. I loved it served over chopped romaine hearts with an avocado lovingly piled on prime.

It was all my co-workers may do to not assault my lunch bowl, however I did promise I’d submit the recipe quickly.Simply in case anybody ever doubts my phrase 🙂Wild Rice & Roasted Butternut Squash Salad | IPOM