Roasted butternut squash and wild rice salad
Just wanted to say, I haven’t decided to quit blogging, but as you know, summer is (or should be) a time for holiday and relaxation and I have been intensively preparing for mine.
I ain’t gonna say now where I will going yet, but promise to bring back a couple of tasty food stories. For now, I’m leaving you with my new summer favorite: it’s a fairly simple but very fulfilling salad, that combines the sweetness of the roasted butternut squash, the freshness of the salad and tomatoes and the a little spicy kick from the dressing!
- 300g butternut squash
- 80g wild rice
- 2 avocados
- 1 tomato
- 50g mixed green salad
- 1 garlic clove
- 4 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- 4 tablespoons extra virgin olive oil
- basil leaves
- chilli, chopped
- Heat the oven to 180C
- Boil the wild rice for 45 minutes, then drain and set aside.
- Peel the butternut squash and dice it up. Then place one tray, drizzle with olive oil (you can use a brush to be sure that all the squash is coated), sprinkle with salt and pepper and roast in the oven about 30 minutes.
- To make the dressing, in a pestle mortar grind together garlic, some salt and half of basil leaves until you have a paste, then add the balsamic vinegar and soy sauce and continue to stir around till well combined, then stir in the olive oil to have a homogenous dressing. Finish by adding finely chopped, chilli, coriander and the rest of basil.
- Peel the avocados and dice them up, then dice the tomatoes, then mix with salad leaves, wild rice and roasted butternut squash. Serve with a generous spoon of dressing.