Roasted Squash, Wild Rice, and Kale Salad

Serves 8
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Ingredients

  • 2 1/2 cups low sodium or homemade chicken or vegetable stock
  • 1 whole shallot, peeled and cut in half
  • 2 cloves garlic, peeled but left whole
  • 2 sprigs fresh thyme
  • 1 3 to 4 inch stem of fresh rosemary
  • 1 tablespoon chopped fresh sage
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup wild rice blend or 1/2 cup wild rice plus 1/2 cup brown rice
  • 1 3-pound butternut squash, peeled, seeded and cut into 1-inch pieces
  • 3/4 cup (approximately) balsamic vinaigrette, divided
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup whole almonds, roughly chopped
  • 6 scallions, thinly sliced on the diagonal
  • 1 10-ounce package baby kale
  • 1 5-ounce package arugula
  • 1/2 cup dried cranberries
  • 1/4 cup finely chopped fresh parsley

Directions

  1. In a large saucepan over medium high heat, bring chicken stock, shallot, garlic, thyme, rosemary, sage, bay leaves and salt and pepper to a boil. Reduce heat to medium and simmer for 5 minutes.
  2. Add wild rice, raise heat to medium high, return to a boil, then cover pan, reduce heat and cook for 45-50 minutes. Cook until rice is tender; all the liquid does not need to be absorbed. Remove from heat and let pan rest, covered, for 5 minutes.
  3. Remove and discard shallot, garlic, thyme, rosemary, and bay leaves. Fluff rice with a fork, then pour off any excess liquid and spread rice onto a rimmed sheet tray. Pour about 1/4 cup of balsamic vinaigrette over rice; stir to combine. Let cool.
  4. Preheat oven to 425°F. Place squash on a rimmed baking sheet, drizzle with oil and sprinkle with 1/2 teaspoon salt. Toss to combine, then roast for about 20 minutes or until squash is fork-tender. Cool.
  5. To assemble the salad: In a large bowl, lightly mix the cooled rice, cooled squash, almonds, and scallions. In another large bowl, toss kale and arugula with about 1/4 cup balsamic dressing, or enough to coat greens lightly. Arrange greens on a platter. Pile rice and squash mixture in center of platter. Sprinkle with dried cranberries and parsley and drizzle with remaining balsamic dressing.