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Acorn Squash and Wild Rice Salad
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Description
An acorn squash wild rice salad with roasted vegetables and a citrus dressing. A tasty but light combination of fall and summer flavors.
Ingredients
- 1 cup Wild Rice Or Wild Rice Mix
- ½ whole Acorn Squash
- ½ whole Red Onion
- 1 teaspoon Thyme
- ½ cups Bell Pepper, Thinly Sliced (red/yellow/orange)
- 1 cup Summer Squash (or Zucchini), Thinly Sliced
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Olive Oil Plus Extra For Drizzling Over Vegetables Prior To Roasting
- 1 clove Garlic, Pressed
- 1 teaspoon Honey
- Salt And Pepper, to taste
- Goat Cheese, Optional For Serving
Preparation
Preheat oven to 425 F. Cook rice according to your package instructions.
Dice squash and onion and put them in a roasting dish with the thyme. Drizzle some olive oil over the top and toss to coat the vegetables. Roast for around 30-40 minutes total, but after 15 minutes, stir and add sliced pepper and zucchini.
Make the dressing by whisking the lemon juice, olive oil, crushed garlic and honey together with a little salt and pepper.
When vegetables are done remove them from the oven and stir again. Put them into a large bowl and mix with the rice. Add dressing and serve with crumbled goat cheese over the top.
Works well as a main dish or as a side to grilled meat or sausages. Also good cold for lunch.
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