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crispy wild rice fall harvest salad

Crispy wild rice fall harvest salad

Hearty kale is tossed in a maple shallot dressing with roasted Delicata squash, portobello mushrooms, a burst of pomegranate seeds and crispy toasted wild rice
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 4 servings
Course: Salad
Ingredients Method

Ingredients
  

Salad
  • 3.5 oz green kale
  • 1 tablespoon olive oil divided
  • salt to taste
  • 2 portobello mushroom caps halved, then quartered
  • 1 medium Delicata squashed halves and sliced into quarters
  • ¼ c pomegranate seeds
Crispy wild rice
  • 2 cups cooked and cooled wild rice
  • 1 Tbsp olive oil
  • ½ teaspoon salt
  • pinch of ground black pepper
Maple shallot dressing
  • ½ lemon juiced
  • 1 small shallot finely diced
  • 2 tablespoon maple syrup
  • 2 tablespoon red wine vinegar
  • ½ c extra virgin olive oil
  • 1 ½ teaspoon salt
  • pinch of ground black pepper

Method
 

  1. Start by crisping up the rice. Preheat the oven to 400F. Toss the cooked and cooled rice on a baking sheet lined with parchment paper.
  2. Drizzle with oil, salt, and pepper. Bake for 35-40 minutes, tossing halfway through.
  3. In the meanwhile, prepare the squash and mushrooms. Place sliced mushrooms on 1 prepared baking sheet and sliced squash on the second pan.
  4. Drizzle each pan with ½ tablespoon olive oil; season with salt.
  5. Remove the rice from the oven and lower the oven to 375F. Roast mushrooms for about 20 minutes and squash for 20 -25 minutes.
  6. Whisk together the dressing and set aside.
  7. To serve, massage the kale with the dressing then add in the veggies, pomegranate seeds and crispy wild rice.