Dinner for 6

Maple Pumpkin Rice Salad

Name: Maple Pumpkin Rice Salad
Total time: 70 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 pumpkin or butternut squash; 2 tbsp olive or rapeseed oil; 1 pinch aleppo chilli flakes plus extra to serve (optional); 3 tbsp maple syrup; 100 g pecans; 150 g wild rice; 1 1/2 tbsp red wine vinegar; 1 lemon zested and juiced; 4 tbsp extra virgin olive oil; 1 tsp dijon mustard; 75 g dried cranberries or cherries; small bunch of mint leaves picked and roughly chopped; small bunch of parsley roughly chopped; 150 g feta crumbled

Roasted pumpkin and wild rice combine with maple, cranberries, herbs, pecans, and feta in a warm salad.

$2.04per serving $$

70 minstart to table

6servings

Mediterranean Vegetarian Budget Family Dinners Lunches Fall Summer

Ingredients

1 pumpkin or butternut squash
2 tbsp olive or rapeseed oil
1 pinch aleppo chilli flakes plus extra to serve (optional)
3 tbsp maple syrup
100 g pecans
150 g wild rice
1 1/2 tbsp red wine vinegar
1 lemon zested and juiced
4 tbsp extra virgin olive oil
1 tsp dijon mustard
75 g dried cranberries or cherries
small bunch of mint leaves picked and roughly chopped
small bunch of parsley roughly chopped
150 g feta crumbled

Steps

Heat the oven to 425 F and cut the pumpkin into bite-size pieces.
Toss the pumpkin with olive oil, maple syrup, salt, and chili flakes, then roast on a large baking sheet for 30 minutes.
Cook the wild rice in water for 40 to 45 minutes, until tender, then drain it.
Whisk the vinegar, lemon zest, lemon juice, extra virgin olive oil, and mustard in a large bowl.
Add the rice, pumpkin, cranberries, mint, parsley, pecans, and feta, then toss with the dressing.