Kale and Wild Rice Salad with Maple Roasted Squash

Name: Kale and Wild Rice Salad with Maple Roasted Squash
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1/2 C Whole Walnuts; 3/4 C Long Grain Wild Rice; 2 C Water; 1/4 tsp Pink Sea Salt; 1 lb Carnival Squash ( or Sweet Dumpling Squash or Delicata ); 1 Tbs Coconut Oil (melted and cooled to room temperature); 2 Tbs Brown Sugar; 1 Tbs Maple Syrup; 1/2 tsp Ground Nutmeg; 1 oz Bunch Russian Red Kale (about 8); 1/2 C Purple Onion (thinly sliced into 1/2 moons (about 1/2 a purple onion)); 3/4 C Pomegranate Arils; 1/4 C Parsley (chopped); 1/4 C Pecorino (optional); 1/4 C Extra Virgin Olive Oil; 2 tsp Dijon Mustard; 1 Tbs Apple Cider Vinegar; 1 Tbs Maple Syrup; Pinch of Salt

By Traci 53 Comments

Massaged kale with roasted winter squash and wild rice is paired with maple dijon dressing, walnuts, pomegranate, onion and parsley to create a delicious, fall or winter, main dish salad. gluten free and easily vegan

Are you up for a filling salad that easily stands in as a main course to kick start your new year? I’ve got you covered. Kale is massaged in a dijon maple vinaigrette to tenderize the leaves.

Then the slow roasted squash is added to the kale along with wild rice, pomegranate arils, purple onion, optional pecorino and toasty walnuts. It is filling, nutritious and satisfying.

I’m not one to make new year’s resolutions. Instead, I tend to set new goals and reflect on the previous year considering accomplishments and things I wanted to accomplish, yet for one reason or another, didn’t.

One accomplishment I feel good about in 2014 is having started Vanilla And Bean.

It’s not something I take lightly simply because I’d been thinking about it for several years prior to deciding on a name, hiring a logo designer, choosing my theme, changing my theme and thinking about my content with a million wonderings in between. At several points prior to starting this blog, I suffered from, as my Ma would say, analysis paralysis. Luckily I’ve moved beyond that.

And I’m so happy to have taken the leap. My cooking has improved, I’ve worked with unfamiliar ingredients and best of all, I’ve met some fabulous people along the way!

I’m constantly reminded of how the Internet connects people in ways I never imagined!

Now that I’ve learned how to manage most of the technical aspects of running a blog, social media and figuring out what ISO and aperture is, I’m feeling good about moving into the new year, confident and focusing more on content rather than the techy stuff (oh this is a been a learning curve).

There are so many places I want to take Vanilla And Bean, so much to share with you.

Now that I’ve learned how to manage most of the technical aspects of running a blog, social media and figuring out what ISO and aperture is, I’m feeling good about moving into 2015 confident and focusing more on content rather than the techy stuff (oh this is a been a learning curve).

So with the start of the new year, I need your help. I want to know what you would like to see from Vanilla And Bean in 2015; more of, less of. How can I help? What has been helpful to you?

Please leave me a comment below or email me here or at traci(at)vanillaandbean(dot)com. I value your opinion and look forward to hearing from you!

Thank you for reading, following, for your encouragement and enthusiasm about good food! I’m so grateful we’re sharing this journey together.

Kale and Wild Rice Salad with Maple Roasted Squash on a big plate and wooden spoons beside the plate

Print Recipe

5 from 4 votes