Wild Rice Salad with Roasted Squash and Shallots recipe | PCC Community Markets
Roast butternut squash and shallots with olive oil and thyme, then mix with wild rice, spinach, feta, cranberries, and parsley for a delicious vegetarian salad.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pccmarkets.com.
Ingredients
- 1 cup wild rice, rinsed and drained
- 3 cups vegetable stock
- 1 butternut squash – peeled, seeded and cut into 1-inch cubes
- 4 shallots, quartered
- 6 tablespoons olive oil, divided
- 1 teaspoon chopped fresh thyme
- Salt and freshly ground black pepper, to taste
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 3 cups baby spinach
- 1/2 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped toasted walnuts
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