For me, the change of seasons is marked by the produce that appears at my local markets. The first strawberries whisper, “It’s spring.” Stone fruits—peaches, plums, apricots—announce the arrival of summer. Citrus fruits are my sunshine in the cold of winter. Fall brings new-crop apples and pomegranates.
While shopping at Whole Foods over the weekend I spied the first pomegranates of the season and immediately pounced on them. Pomegranate seeds are an ingredient of one of my favorite dishes. I make it every year in the fall months. Everyone who’s ever eaten it at my table has seconds and sometimes thirds. Even my husband, Sandy, who is not a huge fan of rice, loves it. It’s delicious as it is nutritious. So, without further ado, here’s the recipe.
Wild Rice Salad with Butternut Squash and Pomegranate Seeds
1 cup wild rice (I recommend Lundberg Wild Blend Rice)
1 medium butternut squash
½ cup sweet smoked paprika
½ teaspoon salt
3 tablespoons olive oil, divided
½ cup pecans or walnuts, coarsely chopped
2 tablespoons fresh lemon juice
1 ½ teaspoons maple syrup or honey
Pepper to taste
3 tablespoons sliced green onions
½ cup pomegranate seeds
Preheat oven to 375 degrees Fahrenheit
Peel and seed squash and cut into roughly one-inch cubes. Place in a medium to large bowl and toss with 2 teaspoons of oil, paprika, and salt. Spread in a single layer on a baking sheet. Bake until firm-tender, 30-40 minutes, stirring halfway through.
On a separate baking sheet place pecans and toast in the oven until fragrant, about 5-6 minutes.
Meanwhile, cook rice according to instructions on the package. Drain and rinse in cold water.
In a large bowl whisk together the remaining oil, lemon juice, maple syrup, and pepper. Toss with the cooled, drained rice, roasted squash, green onions, nuts, and pomegranate seeds. Add more salt if needed.
Serves 4 to 6 people.
I want this! Have been seriously low-carb lately, but I’d bring this for any potluck. Or Thanksgiving. Thank you, Eileen! 💗
It’s so yummy. You’ll see when you try the recipe. I adapted it from the original which calls for black rice, but I liked it better with the wild rice blend. The pomegranate seeds add a nice crunch.