Roasted Delicata Squash Wild Rice Salad with Honey Balsamic Vinaigrette
This gorgeous Delicata Squash Wild Rice Salad with pomegranate arils, goat cheese, pistachios and a honey balsamic vinaigrette is filled with delicious textures and flavors! Fantastic served at warm or at room temperature, this salad is perfect for the holidays or special occasions!
4cupsBaby Arugulacan substitute baby spinach or mixed greens
½CupGreen Onions – sliced (both white and green parts)
4ouncesSoft Goat Cheese – crumbled
¼cupExtra Virgin Olive Oil
1 ½ - 2TBSHoney
Kosher Salt & Ground Black Pepper
Preheat oven to 425 degrees F. Line a sheet pan with parchment paper for easy clean up. Set aside.
Cook rice: Fill a large pot with water and bring to a boil. Season water generously with salt. Add both types of rice and lower heat to a gentle simmer. Cover and cook until the rice is tender but not super soft, about 35-40 minutes. Drain rice thoroughly, shaking off as much water as possible. Transfer drained rice to a large rimmed baking sheet to continue to dry and cool.
Meanwhile, roast the squash: Cut the delicata squash in half lengthwise. Scoop out the seeds and place the squash cut side down. Proceed to cut each half into ½’’ thick half-moon rounds. Drizzle the squash rounds with oil and season generously with sea salt and a pinch of pepper. Toss to combine. Roast the squash on prepared sheet pan for 15-18 minutes. Flip squash over and continue to roast for 10-15 minutes, or until tender and just golden brown. (Keep an eye on the squash towards the end of roasting, as squash can go from golden to burnt quickly)
Make the dressing: In a small bowl, whisk together all the dressing ingredients with ½ teaspoon kosher salt and ¼ teaspoon ground black pepper. Taste and adjust for seasoning with salt and pepper, and for sweetness with honey.
To serve: In a large serving bowl, combine the cooled squash, arugula, pomegranate and green onions with some of the seeds, nuts and goat cheese. Toss with half of the dressing. Add the remaining seeds, nuts and goat cheese and drizzle with remaining dressing. Serve immediately. Enjoy!
I cut my delicata squash into half-moon rounds about ½’’ inch thick. You can cut yours thicker or thinner, however just keep in mind the thinner you slice them, the faster they will cook and vice-versa.
You can simply use 1 rice instead of a combination of both wild and black rice, but just make sure to use 1 cup of rice total. You can substitute any grain, such as bulgur or wheat berries, except for amaranth.
Elements of this salad can be made in advance to save prep time the day of serving. To make ahead: Prepare the rice, roast the squash and make the dressing. Store each separately in airtight containers in the refrigerator. The day of, assemble the salad but do not toss with dressing. Toss with dressing right before serving.
*Salad can serve 4-6 depending on serving size. Nutritional information is based on 4 servings and includes the dressing.