Wild Rice & Butternut Squash Salad
This vibrant salad combines roasted butternut squash, fresh herbs, and tangy pomegranate with Tilda Brown Basmati & Wild Rice. Topped with feta and a zesty dressing, it’s a perfect balance of texture and flavour.
- 31 - 60 Minutes
- Medium
- Serves 4
Method
Ingredients
Ingredients
- 250g Tilda Brown Basmati and Wild rice
- 1 butternut squash, peeled, deseeded and chopped into chunks
- 1 tsp sweet smoked paprika
- 100g cavolo nero, stalks removed, chopped into bitesize pieces
- 75g walnuts, lightly toasted in the oven or a dry frying pan, then roughly chopped
- Handful of chopped parsley
- Handful of chopped dill
- Handful of chopped mint
- 150g pomegranate seeds
- 100g crumbled feta cheese to serve (optional)
- 1 tbsp olive oil
- For the dressing
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp honey or maple syrup (for vegan)
- Salt and pepper to taste
How to make Wild Rice & Butternut Squash Salad
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Preheat the oven to 200˚c fan / 220˚c electric. Spread the chopped squash on a lined baking tray, and sprinkle over the sweet smoked paprika.
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Drizzle with the olive oil, and season with salt and pepper.
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Toss the squash in the oil and seasoning, to ensure it is evenly coated. Roast in the oven for about 30 minutes, or until tender and starting to caramelize.
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Remove from the oven and leave to one side.
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Cook the rice according to pack instructions. Drain thoroughly and leave to cool slightly.
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Bring a pan of water to a boil, and blanch the cavelo nero for 1 minute, then plunge straight into ice-cold water to refresh. Leave to drain.
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Mix the rice with the chopped herbs and lemon zest. Stir through the walnuts, squash, cavolo nero and half the pomegranate seeds.
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Whisk all the dressing ingredients together. Have a taste and adjust the acidity and seasoning levels to your taste. Pour into the rice salad and toss to coat.
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Plate the rice mixture into your serving dish, then top with a scattering of pomegranate seeds, and the crumbled feta if using.