Acorn squash wild rice salad
Whether you have it warm or cold, this hearty salad is full of delicious fall flavors.
Servings: 2 -3
Calories: 537kcal
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Ingredients
- 1 cup wild rice or wild rice/brown/medley mix
- ½ acorn squash
- ½ red onion
- 1 teaspoon thyme
- salt, pepper, olive oil
- ½ cup red pepper approx. ½, or yellow/orange
- 1 cup summer squash 1 small, ½ large, or zucchini
- 2 tablespoon soft goats cheese or a little less (omit for vegan)
For the dressing
- 2 tablespoon lemon juice
- 2 tablespoon olive oil
- 1 clove garlic crushed
- 1 teaspoon honey
- salt and pepper
Instructions
- Preheat oven to 425F/220C.
- Cook rice per instructions – for what I used, boil with 1 ¾ cups water for 45 min but check in last 10-15 mins as may not need all of that time.
- Put squash, onion and thyme in an oven dish, season, drizzle over some olive oil and roast for round 30-40 mins.
- After 15 minutes, stir and add pepper and zucchini.
- Make up the dressing by whisking all of the dressing ingredients together.
- Stir again before taking out, mix with rice, add dressing and serve with crumbled cheese over the top.
- Works well as a main alone or as a side to eg grilled meat or sausages. Also good cold for lunch.
Video
Notes
Note portions numbers depend if using as a side or main on it's own - here is as a main.
Nutrition
Calories: 537kcal | Carbohydrates: 82g | Protein: 16g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 64mg | Potassium: 982mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1820IU | Vitamin C: 78mg | Calcium: 87mg | Iron: 3mg