Salads

Zucchini Ribbon, Sweet Cherry Tomato, Feta and Pinenut Salad

Saver the end of summer by enjoying this salad. Use smallish zucchini and shave ribbons off of them; rotating every third cut or so. Do not add olive oil, lemon or salt until just before serving as they will break down zucchini. I like to use the sweet “Sun Gold” Tomatoes

Wild Rice, Roasted Butternut Squash Salad and Roasted Pecan with Orange-Curry Vinaigrette

Wild Rice, Roasted Butternut Squash Salad and Roasted Pecan with Orange-Curry Vinaigrette

45 minCook Time

45 minTotal Time

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Ingredients

  • 1/3 Cup Extra Virgin Olive Oil Sherry or Apple Cider Vinegar
  • 3 Tablespoon Sherry or Apple Cider Vinegar
  • 1 Tbsp + 1 tsp Grade “B” Maple Syrup (thanks, Carla, for the motherload you shipped me from New Hampshire)
  • 2 Teaspoon chopped garlic
  • Sea Salt and Freshly Ground Pepper to taste (I used about 1 tsp of each)
  • 1/4 Teaspoon Dried Thyme
  • 2 Teaspoon Curry Powder
  • 2 Teaspoon Orange zest
  • 2 Cup cooked Wild Rice
  • 2 Cup cubed roasted Butter nut Squash
  • 1/2 Cup chopped dried Pears
  • 2-4 Large large handfuls of Spinach Leaves (depending on how “green” you like your salads)
  • 1/4 Cup chopped Flat Leaf Parsley
  • 3 Green Onions, thinly sliced
  • 1/2 Cup Roasted Pecans
  • optional: Pomegranate Seeds for color

Instructions

  1. In a large bowl; whisk together Olive Oil, Vinegar, Maple Syrup, Garlic, Salt and Pepper, Thyme, Curry Powder and Orange Zest
  2. Add Wild Rice, Squash and Dried Pears and toss until coated—You can do this up to a day in advance. Adjust seasoning (that’s CHEF SPEAK for “increase salt and pepper”) if necessary
  3. Within 2 hours of serving, incorporate the Spinach, Parsley, Green Onions into the rice mixture
  4. Top with Roasted Pecans and Pomegranate Seeds
  5. Cooking of Wild Rice
  6. Note this cooks exactly like brown rice
  7. Preheat oven to 350.
  8. In an oven-safe pot with tight fitting lid, bring 2 1/4 Cups water, 1 Cup Rice and ½ tsp Sea Salt to Boil
  9. Turn off heat, cover rice and transfer to oven
  10. Cook for 45-50 minutes or until Rice has started to open and you can see some white.
  11. Cool
  12. Roasting of Butternut Squash
  13. Preheat oven to 350 degrees
  14. Toss 2 Cups cubed Squash with 1 Tbsp Olive Oil and ½ tsp of Salt
  15. Spread onto baking sheet
  16. Roast for 22-25 minutes
  17. Cool
Cuisine: American |

Notes

You can cook Rice and Roast Squash 1-2 days advance You can toast Pecans up to 7 days in advance and store in sealed container Top with Toasted Pecans at the last minute so that they stay crunchy.

6.6.15
http://foodsensenow.com/2016/03/wild-rice-roasted-butternut-squash-salad-and-roasted-pecan-with-orange-curry-vinaigrette/

By |March 7th, 2016|Hearty Salads, Recipes, Salads|0 Comments

Roasted Cauliflower, Beet and Fennel Salad with Parsley and Mint

One Sunday, I picked up my CSA box from Suzie’s Farm and found beautiful beets, fennel and mint inside. I had a head of cauliflower and some parsley in the refrigerator and this recipe was born! I am always looking for new salad recipes.