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Wild Rice and Acorn Squash Salad

Tender, earthy wild rice is paired with garlicky, honey-kissed, acorn squash in this show stopping salad. Vibrant and verdant arugula adds a nice peppery bite with tart pomegranate arils providing balance and a subtle crunch. The vinaigrette is cooked right along with the roasting squash, and later drizzled over the finished salad, providing an easy-to-accomplish roasted garlic flavor. We love this salad served chilled or warm, as an entree or side salad.

Wild Rice and Acorn Squash Salad

  • Servings: 4
  • Difficulty: 2 hours and 30 minutes
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Ingredients

  • 1 orange 
  • ⅓ cup extra virgin olive oil 
  • 1 tbsp rice wine vinegar 
  • 2 tbsp honey 
  • 2 garlic cloves, peeled and minced 
  • 1 acorn squash, stemmed, seeded, and cut into 8 wedges 
  • 1 cup wild rice 
  • 4 cups baby arugula 
  • ½ cup pomegranate arils 
  • ¼ cup chopped scallions 

Directions

1) Cut away the peel and pith from the orange. Using a knife, cut between each membrane and remove the orange segments. Set the segments aside on a plate, cover, and refrigerate until ready to serve the salad. Squeeze as much juice as possible from the remaining orange into a medium bowl. 

2) Whisk 1/3 cup olive oil, 1 tbsp vinegar, 2 tbsp honey, 2 garlic cloves, 1/2 tsp salt, and 1/8 tsp pepper into the orange juice until blended. 

3) Divide squash wedges between two Suvie pans and drizzle with the dressing. Place the pans in Suvie. Input settings, and cook now or schedule.

Suvie Cook Settings 

Bottom Zone: Slow Coon on Low, 2 hours 

4) Place 1 cup wild rice in the Suvie rice pot (black handles) and cover with the lid. Place pot inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now or schedule.

Suvie Starch Cooker Settings

Rice, Wild Rice, 1 Cup

5) After the cook, fluff rice with a fork and set aside. Broil the squash for 7 minutes or until lightly caramelized. Once broiled, remove the squash from your Suvie and set aside to cool slightly. Reserve the remaining dressing, in your Suvie pans, for drizzling over the finished salad. 

6) Divide 4 cups arugula and rice between 4 plates. Top the salads with acorn squash wedges, orange segments, 1/2 cup pomegranate arils, and 1/4 cup sliced scallions. Drizzle with reserved dressing before serving. 

Nutrition

Nutritional Information per serving (4 servings per recipe): Calories 433, Total Fat 18g, Total Carbohydrates 67g, Total Sodium 306mg, Total Protein 8g

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