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Wild Rice and Acorn Squash Wedge Salad

A great recipe your Thanksgiving table needs! Wild Rice and Acorn Squash Wedge Salad | C it Nutritionally #vegan #glutenfree #nutfree #peanutfree
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Ingredients

Scale

For the squash:

  • 1 large acorn squash or 2 smaller acorn squashes, cut into 6 wedges
  • 1 tablespoon olive oil
  • 1/2 tablespoon pure maple syrup
  • 1/4 teaspoon each: chili powder, garlic powder
  • 1/8 teaspoon each: smoked paprika, black pepper, salt

For the salad:

  • 1/2 cup dry wild rice
  • 1/4 teaspoon fresh or dried thyme
  • 1 cup greens (pick your favorite!)
  • 2 tablespoons raisins
  • Salt and pepper to taste
  • 1/4 cup pomegranate seeds
  • 3 tablespoons pepitas

For the dressing:

  • 1 tablespoon good quality olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon each: black pepper, salt, dried thyme

Instructions

  1. Preheat oven to 375°F. Cut acorn squash into 6 wedges, with seeds removed. You may want to cut the bottom (skin-side) of the squash so the squash wedges lay flat in your pan.
  2. In a large bowl, combine 1 tablespoon oil, 1/2 tablespoon maple syrup and spices [listed under “For the squash” on the ingredient list] and mix to combine. Add squash and evenly coat the squash with this marinade.
  3. Distribute squash on a tin foil-lined baking pan and roast for 20 minutes, then rotate the pan and cook for an addition 15-20 minutes, until tender to fork. Set aside.
  4. While the squash is roasting, prepare rice in a small saucepan, according to package instructions. (I use a 2:1 ratio of liquid [water or vegetable stock] to rice with a pinch of salt.)
  5. When the rice is done cooking, add dried thyme, greens and raisins to the rice. Mix to combine.
  6. As your squash is roasting and your rice is cooking, prepare the dressing. Add all dressing ingredients to a small jar. Mix until uniform consistency forms. Set aside.
  7. When the previous components are done, assemble your salad. Evenly divide the rice mixture on top of your roasted squash. Sprinkle pomegranate seeds and pepitas on top, then drizzle with dressing. Enjoy immediately!

Notes

Nutrition Facts (per serving, 1/6 of recipe): 188 calories, 7.5g fat, 77mg sodium, 29g carbohydrates, 3g fiber, 4g protein

Nutrition

Find it online: https://chelseyamernutrition.com/wild-rice-and-acorn-squash-wedge-salad/