Delicata Squash and Wild Rice Salad is a tasty combo of roasted squash, fresh pears, wild rice and chicken. Tossed with a creamy dressing and perfect for a weeknight dinner.
Ingredients:
Salad
- 1 cup cooked wild rice
- 2 delicata squash
- 1 Tbsp. extra-virgin olive oil
- Salt and pepper
- 4 cups spinach
- 2 ripe pears
- 1/2 cup feta cheese
- 1/4 cup chopped walnuts
Chicken
- 1 cup shredded or cubed chicken, cooked
- 1 tsp. thyme
- 1 tsp. dried onion
- 1/2 tsp. paprika
- 1/2 tsp. chili powder
- Salt and pepper to taste
Dressing
- 1/4 cup maple syrup
- 1/4 cup balsamic vinegar
- 1 Tbsp. honey mustard
- 1/4 cup walnut oil (you can find this in some grocery stores or order online)
- Salt and pepper to taste
Instructions:
Salad
- Prepare rice: cook according to directions on package. Set aside to cool.
- Prepare squash: Preheat oven to 400 degrees. Rinse squash, slice in half (the long way) and scoop out seeds and stringy stuff. Chop in 1/2-inch thick slices, leaving the skin on. Toss with olive oil, sprinkle with salt and pepper and roast until fork-tender, 15-20 minutes. Set aside to cool.
- Prepare chicken: place cooked and cubed/shredded chicken in a plastic ziploc bag and add spices. Seal the bag and shake to coat chicken with seasonings. Set aside.
- Assemble salad: chop pears into bite-sized pieces. Combine spinach, squash, rice, and chicken. Toss with salad dressing and top with feta cheese and crushed walnuts.
Salad dressing
- Combine maple syrup, balsamic vinegar, and honey mustard in a salad dressing shaker or mason jar. Slowly drizzle in walnut oil.
- Add salt and pepper to taste and toss into sala.
For more recipes like this visit, Kiwi & Carrot, produced by our food blogger, Sarah Romero.
