Wild Rice Salad with Orange Balsamic Vinaigrette
Adapted from Clean Eating, October 2015 Issue, Mega Glow Grain Salad recipe, p. 72
Makes 6 servings
1 cup Lundberg Farms Wild Blend Rice, cooked according to package directions
4 cups butternut squash, cut into 1/2-inch cubes
6 tablespoons extra-virgin olive oil, divided
1 teaspoon ground black pepper, divided
1 teaspoon fine grain sea salt, divided
1/2 teaspoon ground turmeric (optional)
12 ounces Brussels sprouts, trimmed and sliced thin
2 cloves garlic, finely chopped
2 tablespoons balsamic vinegar
3 tablespoons fresh orange juice
1 teaspoon pure maple syrup
1 small head radicchio, trimmed and roughly chopped
1/3 cup toasted sunflower seeds (or pistachios)
1. Arrange a rack in the lower third of your oven and preheat the oven to 325 degrees Fahrenheit.
2. Line a large rimmed baking sheet with parchment paper. In a large mixing bowl mix the butternut squash with 1 tablespoon of the olive oil, 1/2 teaspoon of the black pepper, 1/4 teaspoon of the salt and the turmeric. Toss everything together well to coat then spread it out on the prepared baking sheet and roast until the squash is tender, stirring 3 or 4 times during cooking, about 25 to 35 minutes.
3. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the Brussels sprouts and 1/4 teaspoon of the pepper and 1/4 teaspoon of the salt, and cook, stirring occasionally, until the sprouts are crisp-tender, about 6 to 8 minutes. During the last minute of cooking, add the garlic and mix it into the sprouts until just fragrant. Remove the skillet from the heat.
4. Whisk the remaining 1/4 cup oil, vinegar, orange juice, maple syrup, remaining 1/4 teaspoon of pepper and 1/2 teaspoon of salt, until combined.
5. Put the radicchio, wild rice, butternut squash, Brussels sprouts, vinaigrette, and sunflower seeds in a large bowl and toss well to combine.
*Recipe Notes: You could use any rice that you prefer, but I suggest something with good texture so that it adds to the texture of the salad. You could also add other things to this salad, like chopped avocado and pomegranate arils, which would be really delicious! Basically, use what you love! Radicchio is on the bitter side, so if you aren’t a fan you can substitute some chopped red cabbage!