Makes 4 servings
This pickled squash and wild rice salad features bold flavors and textures of the autumn harvest. First, earthy wild rice is tossed with crunchy walnuts, tart cranberries, and ribbons of tangy pickled butternut squash. Second, this salad is dressed with a zesty shallot vinaigrette, and finally, served on a bed of wild arugula. This wild rice salad stands on its own as a satisfying meal, yet perfectly compliments a roasted turkey as a side dish. Without a doubt, this wild rice salad will be the star of your holiday dinner.
In a medium bowl, whisk together shallot, wine vinegar, mustard, honey, salt and pepper. Whisk in Wesson Canola Oil in a thin steady stream until combined. Set aside.
In medium bowl, whisk together, rice wine vinegar, salt and sugar. Set aside.
Using a vegetable peeler or mandolin, shave ribbons of squash about 2-inches long and 1 to 1-1/2- inches wide. Add to rice wine mixture; toss. Refrigerate in airtight container for minimum 30 minutes or more.
Wild Rice Salad
In a medium pot, combine rinsed rice, water and salt; bring to a boil over medium-high heat. Reduce heat to simmer; cook until rice is tender, about 1 hour and 10 minutes. Drain rice and spread onto a baking sheet. Refrigerate until cool.