Recipe

Wild Rice Salad with Roasted Butternut Squash, Roasted Chestnuts and Pomegranate Seeds

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Photo by lisa ann

This recipe was entered in the contest for Your Best Butternut Squash
Chef
lisa ann's Notes: We recently discovered this little oil and vinegar shop called Oro that sells the sweetest infused 18 year aged balsamic vinegars including a pomegrante balsamic vinegar that served as the...
We recently discovered this little oil and vinegar shop called Oro that sells the sweetest infused 18 year aged balsamic vinegars including a pomegrante balsamic vinegar that served as the inspiration behind this recipe. Since pomegranates are in season right now I added some to this recipe for the texture although the crunch of the wild rice is plenty to keep the dish interesting. The roasted chestnuts and tart dried cherries compliment the sweetness of the roasted butternut squash.

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Serves 6

2 tablespoons lemon zest Ask a question about this ingredient

4 tablespoons fresh lemon juice (2 med lemons) Ask a question about this ingredient

1 medium butternut squash, peeled and seeded, cut into 1/4 inch dice Ask a question about this ingredient

3 tablespoons olive oil Ask a question about this ingredient

1 large red onion, chopped Ask a question about this ingredient

1 1/2 cup wild rice, rinsed Ask a question about this ingredient

4 cups vegetable broth Ask a question about this ingredient

1 dried bay leaf Ask a question about this ingredient

1 cup fresh chopped Italian flat-leaf parsley Ask a question about this ingredient

11 ounces jar roasted chestnuts, coarsely chopped Ask a question about this ingredient

1 cup dried cherries Ask a question about this ingredient

1/2 cup chopped roasted red peppers Ask a question about this ingredient

3/4 cups fresh pomegranate seeds Ask a question about this ingredient

1/2 cup pomegranate balsamic vinegar Ask a question about this ingredient

Preheat oven to 475 degrees F.
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Toss squash with 2T olive oil and salt to taste in large baking pan and spread in single layer. Roast in oven for 15 minutes until squash just tender and transfer to bowl.
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Cook onion in 1T olive oil in skillet over medium heat stirring occasionally until golden brown, add to bowl with squash.
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Add bay leaf to vegetable broth in a pot and bring to a boil. Add wild rice, reduce heat and simmer for approximately 45 minutes until rice begins to split. Drain rice and remove bay leaf. Add rice to bowl with squash and onions.
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Add pomegranate seeds, pomegranate balsamic vinegar, lemon zest, lemon juice, parsley, roasted chestnuts, roasted red peppers and dried cherries to bowl with squash, onions and rice. Serve at room temperature.
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2 Comments on Wild Rice Salad with Roasted Butternut Squash, Roasted Chestnuts and Pomegranate Seeds

JoanG added about 1 year ago

I totally love pomegranate balsamic vinegar as well as all the rest of your ingredients.
Will try this for sure!

lisa ann added about 1 year ago

Thanks for the comment. I've had to convince my kids that it is not something you drink....especially at $22/bottle. I also have some cinn pear balsamic that is begging to go with something but haven't figured that out yet!