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Lilly’s Table

 
 
Chopped Kale & Pomegranate Salad
© Lillys-Table.com Photo of Harvest Rice Salad
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Harvest Rice Salad

from Pecan Tilapia with Harvest Rice and Chopped Kale & Pomegranate Salads, the Week of November 20, 2016.
View the previous recipe for this meal.

Wild rice, hunks of golden squash, pecans, cranberries, fresh herbs and more are drizzled with an apple-cider dressing. This is a great main dish or a perfect side dish at any holiday table and the leftovers are absolutely the best to have on hand for a relaxing post-holiday time.

Ingredients

  • 3½ cups water, or broth
  • 1½ cup wild rice blend
  • 1 lb butternut squash, peeled and diced
  • ½ cup olive oil, plus 2 tablespoons
  • ⅓ cup apple cider vinegar
  • 2 tablespoons honey, or maple syrup
  • 1 tablespoon sage, rubbed, dry
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup dried cranberries
  • 1 red onion, small, diced
  • 3 stalks celery, trimmed and finely diced
  • 1 cup pecan, or toasted and chopped pumpkin seeds
  • 1 bunch fresh parsley, small, wash & chop fine

Serving Size: 4 People

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Preparation Instructions

Preheat the oven to 375.

Bring the water or broth up to a boil and add the rice blend. Simmer for about 40 minutes until the liquid is absorbed or the rice is tender. Strain off excess water, fluff and cool.

Meanwhile, toss the diced butternut squash with a splash of the olive oil. Season with a pinch of the salt. Spread on a baking sheet and bake for 25-35 minutes until tender and lightly golden on the edges.

Whisk the oil, vinegar, honey/maple syrup, salt, pepper and sage in a large bowl until blended. Toss in the wild rice and coat it thoroughly. Fold in the cranberries, red onion, celery, pecans and parsley.

Toss until well combined. Enjoy for up to 5 days.