Filled with different textures and flavors, this fall side highlights one of Minnesota’s best known native plants, wild rice, and combines it with sweet roasted squash, creamy goat cheese, and zippy pomegranate seeds. This salad is a tasty side dish for Thanksgiving dinner or other fall and winter gatherings, or an easy vegetarian main course. We also like it with roast chicken stirred in for a heartier meal.
WILD RICE SALAD
1 small butternut squash, peeled, seeded, and cut into ½-inch cubes
1 yellow onion, thinly sliced
2 tablespoons olive oil, plus more for drizzling
½ teaspoon kosher salt, plus more for seasoning
½ teaspoon ground pepper, plus more for seasoning
½ teaspoon ground cumin
1 cup wild rice (see Note)
4 cups fresh arugula
1 cup pomegranate seeds
1 cup crumbled goat or feta cheese (about 4 ounces)
½ cup chopped fresh parsley
MAPLE MISO VINAIGRETTE
¼ cup apple cider or rice vinegar
2 tablespoons maple syrup
2 tablespoons white or yellow miso
1 tablespoon grated fresh ginger
¼ teaspoon kosher salt
½ cup olive oil
Directions
MAKE THE WILD RICE SALAD: Preheat oven to 400°F. Spread the squash and onions on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and season with the salt, pepper, and cumin, then toss to coat. Roast until the squash is golden brown and the onions are softened, stirring halfway through, about 25 minutes. Set aside to cool.
Rinse the rice under cold water until the water runs clear. Add the rice to a medium saucepan with 3 cups water and a pinch of salt. Bring to a boil, then lower heat to simmer and cook, covered, for 25 to 40 minutes depending on the quality of your rice, until the water is absorbed.
MAKE THE MAPLE MISO VINAIGRETTE: Whisk the vinegar, maple syrup, miso, ginger, and salt together in a small bowl or jar until the miso is dissolved. Slowly pour in the olive oil, whisking constantly, until emulsified. Set aside.
Transfer the rice into a serving bowl. Let cool to room temperature, then add the squash, onions, and arugula. Season well with salt and pepper and drizzle with half of the dressing. Toss to combine and add more vinaigrette as desired. Sprinkle with pomegranate seeds, goat cheese, and parsley and serve immediately.
Serves 4 to 6
Note
The quality of wild rice varies widely, the best being hand harvested in northern Minnesota and Wisconsin. It’s well worth the expense for the difference in taste and texture—there’s none of the harsh aftertaste or hard grains you can get in commercially harvested wild rice. I like to purchase from Native Harvest (nativeharvest.com), a collection of Ojibwe-made products operated by the White Earth Land Recovery Project. Their wild rice (or manoomin) is hand harvested and wood parched by Ojibwe tribal members using traditional methods.
Basic Brine
2 quarts water
1/3 cup table salt
1/3 cup sugar
Method: Combine the water, sugar and salt in a pot or bowl. Stir until all the sugar and salt has been dissolved. Warm a bit if necessary then cool before putting it with the meat. Brine 3-4 hours. Drain, rinse and cook as desired. Don't season the meat with salt before cooking it.