Wild Rice Salad with Wild Wonders®
4Wild Rice Salad with Wild Wonders®Serves 4
1010 Mins 43 Mins 53 Mins
- 1 cup cubed butternut squash
- 4 Tbsp. extra-virgin olive oil, divided
- Kosher salt
- 1 Tbsp. grapefruit juice
- 1 Tbsp. red wine vinegar
- 1 cup long-grain wild rice, prepared according to package
- 2 red grapefruit or cara cara oranges, segmented
- 2 scallions, thinly sliced
- ½ cup golden raisins
- 1 cup Wild Wonders® tomatoes, halved
- ¼ cup finely chopped pecans, for garnish
- Kosher salt
- Preheat the oven to 400°F.
- In a large bowl, toss the butternut squash with 2 Tbsp. of olive oil and ½ tsp. Kosher salt. Spread evenly on a baking sheet and bake until browned and tender, about 20-35 minutes.
- Meanwhile, whisk together the remaining olive oil, grapefruit juice, and red wine vinegar. Season with Kosher salt to taste.
- In a large bowl, combine the wild rice, citrus segments, scallions, golden raisins, butternut squash, Wild Wonders® tomatoes. Add in desired amount of dressing and toss to combine.
- Garnish with pecans and serve.
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