This gorgeous Wild Rice Salad with arugula, roasted squash, pomegranate arils, goat cheese, pistachios, and a honey balsamic vinaigrette features a delicious harmony of textures and flavors! Fantastic served at warm or at room temperature, this vegetarian salad with wild rice is perfect for the holidays or special occasions! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Preheat oven to 425 degrees F. Line a sheet pan with parchment paper for easy clean up. Set aside.
Cook rice: Add stock (broth or water) to a medium saucepan. Season water with 1/2 teaspoon of salt (unless stock is salted). Bring stock to a boil. Stir in the rice and bring to a simmer. Lower the heat to maintain a gentle simmer. Cover and cook until the rice is tender but not super soft, about 40 minutes. Remove from heat and drain the rice thoroughly, shaking off as much excess water as possible. Transfer drained rice to a large rimmed baking sheet and allow it to steam dry and cool completely.
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 minutes. Flip squash over and continue to roast for 8-12 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.
Assemble: In a large mixing bowl bowl, combine the arugula, pomegranate and green onions with some of the seeds, nuts and goat cheese. Toss with half of the dressing.
Serve: Transfer salad to a serving bowl or plate. Add the remaining seeds, nuts and goat cheese. Top with the squash. Serve the remaining dressing on the side and serve immediately. Enjoy!
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Notes
Squash: 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.
Rice: You can use another variety of rice instead, or a combination of rices; however you may need to adjust the cook time. (See post for list of rices you can use. Please note, I don't recommend amaranth for this recipe.)
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.
Servings: Salad can serve 4-6 depending on appetite and serving size. Nutritional information is an estimate based upon 4 servings (dressing included). Exact information will depend upon the brands of ingredients and precise measurements used.