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Roasted Pumpkin Wild Rice Salad Recipe

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4 from 15 reviews

A hearty and flavorful Roasted Pumpkin Wild Rice Salad featuring tender wild rice, roasted sugar pumpkin, kale, toasted walnuts, and parmesan cheese, all tossed in a sweet and tangy maple balsamic vinaigrette. Perfect for fall, this wholesome salad blends textures and savory-sweet flavors for a delicious and nutritious meal or side dish.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

For the Rice

  • 1 cup wild rice
  • Water (enough to boil rice)

For the Pumpkin

  • 1 sugar pumpkin (about 3 pounds), peeled and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For the Vinaigrette

  • 1 garlic clove, minced
  • 1 tablespoon maple syrup
  • 1 tablespoon whole grain mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons balsamic vinegar
  • 1/4 cup olive oil

For the Salad

  • 1 cup chopped kale leaves
  • 1/4 cup finely chopped red onions
  • 1/3 cup chopped toasted walnuts
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon chopped parsley

Instructions

  1. Preheat and Prepare Pumpkin: Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper. Toss the peeled and cubed sugar pumpkin with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, then spread the cubes in a single layer on the pan.
  2. Roast Pumpkin: Roast the pumpkin in the preheated oven for 30-35 minutes, until the cubes are tender in the middle and lightly browned on the edges, approximately 30-35 minutes.
  3. Cook Wild Rice: Meanwhile, bring a large pot of water to a boil over high heat. Add the wild rice and boil until tender but still chewy, about 35-55 minutes. Drain the rice, return it to the pot, cover, and let it rest for 10 minutes. Fluff with a fork to separate the grains and cool slightly.
  4. Make the Vinaigrette: In a small bowl, whisk together the minced garlic, maple syrup, whole grain mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, balsamic vinegar, and 1/4 cup olive oil until emulsified.
  5. Toss Rice and Kale: In a large bowl, combine the cooked wild rice and chopped kale, tossing them with half of the prepared vinaigrette to coat evenly.
  6. Assemble Salad: Add the roasted pumpkin, finely chopped red onions, toasted walnuts, grated parmesan cheese, and chopped parsley to the rice and kale mixture. Drizzle with remaining vinaigrette as desired and toss gently to combine all ingredients well.

Notes

  • Wild rice cooking time can vary; check for tenderness but maintain a chewy bite.
  • Make sure to peel and cube the pumpkin to ensure even roasting.
  • Optionally, you can spread the rice on a plate to cool faster after cooking.
  • To toast walnuts, place them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to avoid burning.
  • This salad can be served warm, at room temperature, or chilled.
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/roasted-pumpkin-wild-rice-salad-recipe/