Wild Rice Salad with Pickled Squash - Pure Wesson Oil
Wild rice salad with pickled butternut squash, dressed with a house-made shallot vinaigrette. Great as a main dish, or as a turkey dinner side dish.
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Cooking tools:
- Mandoline
- Peeler
- Colander
- Mixing bowl
- Whisk
- Airtight container
- Pot
- Baking sheet
- Stove
- Refrigerator
Ingredients
- Shallot, minced 1 each.
- White wine vinegar 1 1/2 tbsp.
- Dijon mustard 2 tsp.
- Honey 1 tsp.
- Kosher salt 1/2 tsp.
- Ground black pepper 1/4 tsp.
- Wesson Canola Oil 1/4 cup.
- Rice wine vinegar 1/4 cup.
- Granulated sugar 1 tbsp.
- Kosher salt 1 tsp.
- Butternut squash, peeled 1 each, small.
- Wild rice, rinsed 3/4 cup.
- Water 8 cups.
- Toasted walnuts, roughly chopped 1/2 cup.
- Dried cranberries 1/2 cup.
- Chopped parsley 1/4 cup.
- Wild arugula 4 cups.
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