Moroccan Wild Rice Salad
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 2 cups roasted butternut squash or sweet potato, cubed
  • 2 cups cooked wild rice
  • ¼ cup raisins
  • ¼ cup almonds, measured than chopped, or use slivered
  • ½ cup mint leaves, chopped
  • ½ yellow or orange bell pepper, diced
  • 2 large carrots, diced
  • ½ a red onion, diced
  • 5 cups arugula or mixed greens, optional
  • For the dressing:
  • ½ cup olive oil
  • ⅓ cup apple cider vinegar
  • juice of 1 lime
  • 1 tablespoon honey, or sub maple syrup for vegan
  • ¼ teaspoon ground turmeric
  • ½ teaspoon cumin
  • ⅛ teaspoon cinnamon
  • ½ teaspoon curry powder
  • ¼ teaspoon paprika
  • generous pinch of salt and pepper, to taste
Instructions
  1. Begin by roasting the butternut squash or sweet potatoes accordingly. I used frozen pre-peeled cubes of squash and baked them on a roasting pan at 450 for 40 minutes. If using fresh, cooking time may be less.
  2. To make rice, place 1 cup of uncooked rice, 2 cups of water, and a generous pinch of salt in a small sauce pan. Bring to a boil and then reduce heat to a low simmer. Simmer uncovered for about 40 minutes, or until rice is cooked to your liking. It will still be quite firm and somewhat chewy, but not hard.
  3. While the rice and squash cook, prep the remaining ingredients.
  4. Place all dressing ingredients in a jar with a lid and shake well to combine.
  5. Place the raisins, almonds, mint leaves, bell pepper, carrots and onion in a medium sized mixing bowl.
  6. When rice and squash are done, let cool slightly and then add to the mixing bowl with the other salad ingredients. Add ⅓ cup dressing and toss gently to coat. Taste and add more salt if necessary. I added another generous pinch.
  7. If using arugula, place in a separate bowl and toss with 2-3 tablespoons of dressing. Distribute among five plates and top with a generous scoop of the wild rice mixture (about 1 cup).
  8. Alternatively, serve the wild rice salad as is, without mixing with any greens.
Notes
Salad (mixed without arugula) will keep in the refrigerator for 3-4 days.
There will be leftover dressing, which will last for up to three weeks in an airtight container in refrigerator. The honey will clump together but just leave it out on the counter to room temperature and shake to combine again before using.
Recipe by Insightful Bite at https://www.insightfulbite.com/moroccan-wild-rice-salad/