On the calendar spring has arrived, but unless you are in a costal climate or south of the border, cold winter weather is clinging on.
If you are anxious for the sun to not only produce light, but warmth as well; this salad bridges the gap between the seasons. Roasted butternut squash and pears are decidedly wintery and the asparagus beckons spring, perfect for those bright, blustery days of March.
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Warm Wild Rice Salad Recipe
Yield:
4 as a main or 6-8 as a side
Prep Time:
30 minutes
Cook Time:
1 hour
Total Time:
1 hour
A warm salad of tender wild rice, fresh asparagus, roasted butternut squash, sweet pears, and tahini dressing. Adapted from 101 Cookbooks.com
Ingredients
For the Dressing:
- 1 clove garlic, minced
- 1/3 cup tahini
- 1 teaspoon lemon zest
- juice of 1 lemon
- 2 tablespoons olive oil
- 1/3 cup hot water
For the Salad:
- 1 1/2 cups wild rice, rinsed
- 1 tablespoon olive oil
- 1 medium butternut squash, peeled, seeded and cut into 1-inch dice
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1/3 cup thinly sliced garlic chives or 1 bunch regular chives
- 2 medium ripe pears, cored and cut into 1-inch dice
Instructions
For the Dressing:
- Whisk together the garlic, tahini, lemon zest and juice, and olive oil. Add hot water and little at a time, until dressing is thinned to a pourable consistency. Season with salt and set aside.
For the Salad:
- Place rice in a large saucepan and cover with 2-inches of heavily-salted water. Bring to a boil then reduce the heat to a simmer and cook until rice is tender and splitting open, 30 to 40 minutes.
- Heat oven to 425°F. Place squash on a baking sheet and drizzle with olive oil. Season with salt and black pepper and toss to coat. Roast until tender, about 15 minutes.
- Bring a small saucepan of heavily salted water to a boil. Add asparagus and cook until knife tender, about 1 to 2 minutes. Drain and rinse in cold water until cool to the touch.
- In a large bowl combine rice, squash, asparagus, pear, chives, and dressing and toss to combine.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 362Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 15mgCarbohydrates: 41gFiber: 7gSugar: 11gProtein: 8g
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This looks super tasty — I’m planning to make it next week. Thanks for the recipe.
Fantastic, let me know how it turns out!
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