ROAST PUMPKIN SALAD WITH WILD RICE

LCD Friendly

What you need:

1 medium butternut pumpkin, skin on and cut into 1-inch cubes
extra-virgin olive oil
salt

12 tiny red onions peeled OR 4 medium red onions peeled, quartered
2 cups cooked wild rice*
1/2 cup sunflower seeds
1/2 cup olive oil
4 tablespoons lemon juice
1/2 teaspoon salt
2 tablespoon honey
2 tablespoons warm water
1/2 cup basil, finely chopped

 
What to do:

Preheat oven to 200 degrees celcius.

Toss the pumpkin and onions in a generous splash of olive oil along with salt

Roast both seperately for about 45 minutes, or until brown and caramelized. 

In the meantime, make the dressing:

With a hand blender or food processor puree the sunflower seeds, olive oil, lemon juice, salt, and honey until creamy. 

You may need to add a few tablespoons of warm water to thin the dressing a bit. 

Stir in the basil, saving just a bit to garnish the final plate later. 

Taste and adjust for salt and pepper

In a large bowl, toss the wild rice with a large dollop of the dressing. 

Add the onions, gently toss just once or twice. 

Turn the rice and onions out onto a platter and top with the roasted pumpkin

Finish with another drizzle of dressing and any remaining chopped basil.

Serves 4.

* To cook wild rice: 

Rinse 1.5 cups wild rice. 

In a medium sauce pan bring the rice and 4.5 cups salted water to a boil

Reduce to a simmer and cook for 40 minutes or until rice is tender and splitting open, stirring occasionally. 

You'll have enough for this recipe and some leftover. 

You can freeze any left over rice for next time.