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WIld Rice and Delicata Squash Salad

Makes about 5 cups
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Ingredients
  

  • 1 cup wild rice raw
  • 1 large bay leaf
  • 1 medium delicata squash yielding about 10 - 12 ounces of cut wedges
  • 1/2 cup pomegranate arils optional but highly recommended
  • 1/2 cup walnut pieces toasted
  • 1/2 cup fresh flat leaf parsley roughly chopped
  • 1/4 cup fresh shallots diced into 1/4" pieces
  • 1 medium orange for 1 teaspoon of zest + 2 tablespoons of juice
  • 2 tablespoons olive oil extra-virgin
  • 1 tablespoon sherry vinegar substitute apple cider
  • 1 teaspoon Dijon-style mustard
  • 1 teaspoon Mexican oregano dried leaves lightly crushed
  • 1 teaspoon ancho chile ground
  • 1 teaspoon cumin ground
  • 1/2 teaspoon coriander ground
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 - 1/2 teaspoon sea salt to taste

Instructions
 

  • Prepare the wild rice according to package directions. Rancho Gordo brand calls for 1 cup of wild rice and 3 cups of water. I find it takes too long for that much water to absorb/steam off when the rice has cooked tender, so I back it down to 2-1/ 2 cups of water. Add the bay leaf to the water and salt for a dash of additional flavor.
    [Cooking instructions on the RG package: “In a saucepan, combine 1 cup wild rice with 3 cups water. Add a pinch of salt and bring to a boil. Boil rapidly for 5 minutes, then reduce to a gentle simmer. Cover and cook until the water is absorbed and the rice is tender. 45 to 50 minutes.Fluff with a fork and serve.”]
  • Combine the dry spices, black pepper, and salt in a small bowl. Mix together well.
  • Meanwhile prepare the delicata squash. Place an oven rack on the lower third position and preheat the oven to 400°F, or 375°F on high convection. Cut the squash lengthwise in half and use a large spoon to remove the seeds and membrane. Cut lengthwise again so you have four, quartered wedges. Slice these wedges crosswise into 1/ 2-inch pieces. Transfer to a small baking sheet and toss with the one tablespoon of olive oil. Sprinkle two teaspoons of the spice mix over the squash. Roast at 400°F (375°F convection) for about 20 minutes until tender and just beginning to brown on the edges. Remove from the oven and set aside whilst the wild rice finishes cooking.
  • Make the dressing. Finely zest the orange into a large mixing bowl. Then slice the orange in half across the equator and express 2 tablespoons of juice. Add it to the bowl. Add the vinegar, the Dijon mustard, 2 teaspoons of the dried spice mix and mix well. Slowly stream in the olive oil whilst whisking constantly to develop an emulsified dressing. Add the chopped shallots and let them marinate whilst the wild rice cooks and the squash is roasting.
  • When the wild rice is ready (tender, puffed grains), make sure there is no additional water remaining in the bottom of the pot. If there is any water remaining, transfer the rice to a fine sieve to drain off any water before adding it to the bowl of dressing.
  • Add the still hot wild rice to the dressing and stir to combine well, distributing the dressing throughout. Add the roasted squash pieces, pomegranate arils if using, and chopped parsley. Stir to combine. Taste and add any remaining spice mix as desired.
  • Add the toasted walnut pieces just before serving to ensure they stay crunchy.
  • Transfer to a serving bowl and garnish with additional orange slices and toasted walnuts.

Notes

You can substitute the dry spices with 1-1/2 to 2 tablespoons of a chile powder blend to your liking.
To toast walnuts: Spread the pieces in an even layer and bake in a 350° F oven for 7 - 10 minutes. Watch them closely, they get from toasted to scorched very quickly.