Dairy Free & Gluten Free Food & Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Salad & Salad Dressings, Vegetarian / Vegan

Balsamic Roasted Winter Squash and Wild Rice Salad

by Martha Rose Shulman


Time: 2 hours
Yield: 6 servings
Get full recipe 👉🏻http://cooking.nytimes.com/recipes/12902-balsamic-roasted-winter-squash-and-wild-rice-salad

INGREDIENTS

1 cup wild rice
3 ½ cups water or stock (chicken or vegetable)
Salt to taste
2 pounds kabocha or butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1 1/2 to 1 3/4 pounds)
Salt to taste
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice (more to taste)
1 garlic clove, minced or puréed
1 teaspoon Dijon mustard
3 tablespoons walnut oil, or substitute extra virgin olive oil
½ cup chopped fresh herbs, like parsley, chives, tarragon
½ cup diced celery
1 5- or 6-ounce bag baby arugula or spinach

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