Wild Rice and Lentil Salad with Roasted Acorn Squash

Don’t fear us vegetarians at your Holiday table!

IMG_4003 We are not as difficult to accommodate as one might think.

Give us some hearty grains, some form of protein, lots of flavour and we’re good to go.  Especially for Holiday meals, when there are a bagillion other dishes to sample, a main dish for vegetarians does not need to be complicated.  We must save room for potatoes, beans, dressing etc. :)

IMG_4014

This dish is packed with so much goodness!

The base of the salad is made of wild rice, lentils and kale, which gets topped with lightly spiced acorn wedges.  There are lots of great textures and flavours going on here, even passionate meat eaters will want to eat this, I promise!

The base of this salad can be made ahead of time and topped with the roasted squash before serving.  One less thing on the stove top, before serving a meal, is always a good thing.

I hope you enjoy this as much as I do.

Wild Rice and Lentil Salad with Roasted Acorn Squash
Author: 
Recipe type: Entree
Cuisine: Vegetarian
Serves: 4-5
 
Ingredients
  • 2 Acorn Squash
  • 2 tablespoons olive oil
  • ½ teaspoon dried ground fennel
  • ½ teaspoon dried oregano
  • ½ teaspoon dried chili powder
  • 1 cup wild rice
  • ½ black or green lentils
  • 3 garlic cloves, minced
  • 1 red onion, thinly sliced
  • 2 tablespoons butter
  • 8 fresh sage leaves, thinly sliced
  • 2 carrots, diced
  • 1 bunch Tuscan kale, ribbed and thinly sliced
  • ¼ dried cherries
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • ¼ cup toasted pepitas (pumpkin seeds)
  • ¼ cup shaved parmesan
Instructions
  1. In a medium pot, combine 1 cup wild rice and 3 cups water, bring to a boil and then simmer for 45 to 50 minutes until tender, drain and set aside. In another small pot, cook lentils in simmering water for about 20 mins, or until soft.
  2. Preheat oven to 450°F. Remove seeds and cut squash into thick wedges, rub each squash lightly with olive oil on both sides and sprinkle with a pinch each of ground fennel, oregano, and chili powder, pepper and salt.
  3. Place the squash on parchment lined baking tray and bake for about 30 minutes, flipping halfway through, until tender when poked with a fork.
  4. Melt the butter over medium-high heat and stir constantly until it becomes brown and smells nutty, a few minutes. Once browned, lower the heat to medium and immediately add carrot, red onion and garlic; cook until the carrot is soft, about 10 minutes. Add the sage and kale and saute 2 more minutes. Add the rice, lentils, cherries, ½ teaspoon kosher salt and fresh ground black pepper. Place rice mixture on a platter and top with squash wedges. Garnish with toasted pepitas and parmesan cheese.
Notes
Recipe Inspiration:
http://www.acouplecooks.com/2014/11/stuffed-delicata-squash-with-wild-rice-brown-butter-and-sage/

Are there certain dishes that always grace your holiday table?

 

IMG_4003

Wild Rice and Lentil Salad with Roasted Acorn Squash

Don’t fear us vegetarians at your Holiday table! We are not as difficult to accommodate as one might think. Give us some hearty grains, some form of protein, lots of flavour and we’re good to go.  Especially for Holiday meals, when there are a bagillion other dishes to sample, a main dish for vegetarians does… 

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