Wild Rice and Roasted Squash Salad With Cider Vinaigrette | Recipe Cart

Name: Wild Rice and Roasted Squash Salad With Cider Vinaigrette | Recipe Cart
Total time: 4 min
Ingredients: Kosher salt; black pepper; 3/4 cup uncooked wild rice (about 5 ounces); 3/4 pound peeled kabocha or butternut squash, cut into 3/4-inch pieces (about 3 cups); 2 tablespoons olive oil; 1/2 teaspoon smoked paprika; 1/2 small head radicchio, thinly sliced; 1/2 cup sweetened dried cherries; 1/2 cup chopped fresh parsley leaves and tender stems; 1/3 cup toasted chopped walnuts; Flaky sea salt; 1 cup fresh apple cider; 1/4 cup olive oil; 1 tablespoon apple cider vinegar; 1 teaspoon minced shallot; 1 teaspoon Dijon mustard; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon black pepper, plus more to taste

getrecipecart.com

Toothsome wild rice, caramelized roasted veggies and crisp radicchio all shine in this generous salad, which can be served as a hearty side or satisfying lunch.

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Ingredients

Kosher salt
black pepper
3/4 cup uncooked wild rice (about 5 ounces)
3/4 pound peeled kabocha or butternut squash, cut into 3/4-inch pieces (about 3 cups)
2 tablespoons olive oil
1/2 teaspoon smoked paprika
1/2 small head radicchio, thinly sliced
1/2 cup sweetened dried cherries
1/2 cup chopped fresh parsley leaves and tender stems
1/3 cup toasted chopped walnuts
Flaky sea salt
1 cup fresh apple cider
1/4 cup olive oil
1 tablespoon apple cider vinegar
1 teaspoon minced shallot
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste