November 17, 2015
Our wonderful season of fresh organic local vegetables is coming to an end. If you are not picking up a turkey next Tuesday, you’re done!
Today’s recipe is for a butternut squash and wild rice salad. It’s delicious and not labor-intensive.
BUTTERNUT SQUASH AND WILD RICE SALAD
1 cup wild rice
3 ½ cups water or stock (chicken or vegetable)
Salt to taste
2 lbs 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 TBS balsamic vinegar
3 TBS extra virgin olive oil
2 TBS fresh lemon juice (more to taste)
1 garlic clove, minced or puréed
1 tsp Dijon mustard
3 TBS walnut oil, or substitute extra virgin olive oil
½ cup chopped fresh herbs, like parsley, chives, tarragon
½ cup diced celery
1 5- or 6-ounce bag baby arugula or spinach
Preparation
1. 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
2. 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
3. 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
4. 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
HELPFUL HINT: This salad holds well for a couple of days in the refrigerator, without the arugula or spinach, so you can make most of it in advance.
So, that’s it for a while. I wish you a warm and cozy winter, full of roasted root vegetables and great soups. See you next spring. Have a delicious winter season!
Best,
Judi