Side dishe for 4
Delicata Squash Wild Rice Salad
Roasted squash and wild rice combine with greens, pomegranate, nuts, cheese, and a tangy honey dressing.
Typical price
$15.17for 4 servings
$3.79 per serving$15.17 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: nospoonnecessary.com
- 55 minstart to table
- Mediumdifficulty
- 4servings as written
- $$$typical cost tier
AmericanSide dishesLunchesFallSummer
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Winter squash (butternut, spaghetti)$1.29/lb typical | 2.5 lb | $3.23Typical price |
| Broth or stock$0.07/oz typical | 33 oz | $2.32Typical price |
| Wild, basmati, jasmine, arborio rice$0.15/oz typical | 6.5 oz | $0.97Typical price |
| Bok choy and napa cabbage$1.99/lb typical | 0.5 lb | $0.99Typical price |
| Peaches, pears, plums$2.49/lb typical | 0.4 lb | $0.93Typical price |
| Green onions$1.19 each typical | 0.5 | $0.59Typical price |
| Nuts and seeds$0.70/oz typical | 2.25 oz | $1.57Typical price |
| Feta or goat cheese$0.70/oz typical | 4 oz | $2.80Typical price |
| Total for the servings shown | $15.17 | |
Pantry staples you likely have
Olive and cooking oilDried herbs, spices and seasoning blendsCooking spray, shortening, ghee, coconut and sesame oilVinegarHoney or maple syrupMustard, mayo, ketchup
Not included in the cost.
Ingredients
- 1 large delicata squash
- 2 tbsp olive oil
- to taste kosher salt and ground black pepper (optional)
- 4 cups stock
- 1 cup wild rice
- 4 cups baby arugula
- 1 cup pomegranate arils
- 1/2 cup green onions
- 1/4 cup pumpkin seeds
- 1/4 cup roasted pistachios
- 4 oz soft goat cheese or feta cheese
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 3/4 tbsp honey (optional)
- 1 tsp dijon
Steps
- Heat the oven to 425 F.
- Halve the squash, remove the seeds, slice it into half-moons, and toss it with 2 tablespoons olive oil, salt, and pepper.
- Roast the squash on a large baking pan for 25 minutes, turning halfway through.
- Simmer the wild rice with the stock in a covered saucepan for 40 minutes, until tender, then drain it.
- Whisk the remaining olive oil, balsamic vinegar, honey, and Dijon mustard in a small bowl.
- Toss the warm rice, arugula, pomegranate, green onions, pumpkin seeds, pistachios, and dressing in a large bowl.
- Fold in the roasted squash and goat cheese or feta.
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