Roasted Pumpkin & Wild Rice Salad

Roasted Pumpkin & Wild Rice Salad

Roasted pumpkin salad mixed with hearty black wild rice is a perfect vegetarian salad for the cool winter months.

Ingredients

  • 4 cups kabocha squash, cut in 1 inch dice
  • 2 tablespoons olive oil
  • salt & pepper to taste
  • large pinch of crushed red pepper flakes
  • 4 cups water
  • 1 cup black wild rice, rinsed
  • 1 teaspoon kosher salt
  • 1 Earl Grey tea bag
  • 1 teaspoon olive oil
  • 4 large mushrooms, cut into large pieces
  • 14 snap peas, ends trimmed and cut in half
  • 3 fresh sage leaves, minced
  • 2 fresh thyme sprigs, leaves only
  • salt & pepper to taste
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • pepper, to taste
  • 1/2 cup cubed Iberico cheese, rind removed
Read the whole recipe on Farmgirl Gourmet