Winter Wild Rice Salad with Roasted Squash, Pomegranate and Orange Maple Vinaigrette

Winter Wild Rice Salad with Roasted Squash, Pomegranate and Orange Maple Vinaigrette
Winter Wild Rice Salad with Roasted Squash, Pomegranate and Orange Maple Vinaigrette
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Winter Wild Rice Salad with Roasted Squash, Pomegranate and Orange Maple Vinaigrette
Winter Wild Rice Salad with Roasted Squash, Pomegranate and Orange Maple Vinaigrette
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
For the salad:
  • 1 tablespoon The Ancient Olive ultra premium EVOO (get creative here by using many or our delicious olive oil selections like blood orange cilantro & roasted onion, Eureka lemon or any single varietal EVOO)
  • 2 cups acorn or butternut squash or sweet potato cubes 1" pieces
  • 1/2 teaspoon salt
  • 2 cups cooked wild rice (brown rice barley or quinoa would also work)
  • pomegranate seeds from 1 whole pomegranate
  • in sections from 1 large navel orange cuthalf (In a hurry? These orange sections can be purchasedjarsthe cold section of the produce department of your local grocery store. Or, use canned Mandarin oranges.)
  • 1/2 cup pistachios coarsely chopped
  • 1/4 - 1/2 cup Craisins rehydrated in The Ancient Olive cranberry pear or Gravenstein apple balsamic vinegar (optional but REALLY great addition!)
For the Orange Maple Vinaigrette:
  • 1/4 cup The Ancient Olive pomegranate balsamic vinegar
  • 2 tablespoons orange juice
  • 2 tablespoons The Ancient Olive maple balsamic vinegar
  • 1/8 teaspoon cinnamon
  • 2 tablespoons The Ancient Olive ultra premium single varietal EVOO or blood orange olive oil or roasted butternut squash seed oil
  • salt and pepper to taste
Servings:
Units:
Instructions
  1. Preheat oven to 425 degrees F. Toss squash with single varietal EVOO or blood orange olive oil or roasted butternut squash seed oil and salt; transfer to baking sheet. Roast for 25-30 minutes.
  2. Rehydrate Craisins in cranberry pear or Gravenstein apple balsamic over very low heat in a small sauce pan with heavy bottom until all liquid is gone and Craisins are plump (15 - 20 minutes). Be careful not to burn!
  3. In a large bowl toss together wild rice, pomegranate seeds, orange sections, pistachios and the roasted squash.
  4. In a small bowl or jar whisk together the pomegranate balsamic vinegar, orange juice, maple balsamic vinegar, cinnamon and olive oil.
  5. Pour vinaigrette over salad and toss to coat. Add salt and pepper to taste, as desired.

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