Equipment
* optional
Ingredients
Wild Rice
- 180 g wild rice, rinsed well
- 700 ml vegetable broth
- 2 g kosher salt
Roasted Squash
- 500 g butternut squash, peeled, seeded, and cut into 1.5cm cubes
- 30 ml olive oil
- 3 g smoked paprika
- 3 g kosher salt
- 1 g black pepper, freshly ground
Salad Base
- 150 g radicchio, cored and roughly chopped into ribbons
- 50 g pecans, roughly chopped
Mustard-Cider Vinaigrette
- 45 ml apple cider vinegar
- 60 ml extra virgin olive oil
- 15 g whole grain mustard
- 15 ml maple syrup
- 2 g kosher salt
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper to prevent the squash from sticking.
Bring the vegetable broth to a rolling boil in a medium saucepan. Add the rinsed wild rice and 2g of kosher salt. Reduce the heat to low, cover, and simmer gently for 45 minutes until the rice is tender and most grains have burst open.
While the rice cooks, place the diced butternut squash in a large mixing bowl. Drizzle with 30ml olive oil, smoked paprika, 3g kosher salt, and black pepper. Toss thoroughly until every cube is evenly coated.
Spread the seasoned squash in an even, single layer on the prepared baking sheet. Roast at 200°C/400°F for 30 minutes, tossing halfway through, until fork-tender and deeply caramelized at the edges.
Place the chopped pecans in a dry small skillet over medium heat. Toast for 3 to 5 minutes, shaking the pan frequently, until fragrant and slightly darkened. Remove from heat immediately.
In a small bowl, combine the apple cider vinegar, whole grain mustard, maple syrup, and 2g kosher salt. Slowly whisk in the 60ml extra virgin olive oil until the vinaigrette is completely emulsified.
Transfer the warm wild rice and roasted squash to the large mixing bowl. Add the chopped radicchio. The residual heat from the grains and squash will slightly wilt the radicchio, mellowing its bitterness.
Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly. Fold in the toasted pecans just before plating to maintain their crunch. Serve warm or at room temperature.
Chef's Notes
- Cooking wild rice in vegetable broth rather than water profoundly deepens its earthy, nutty flavor profile.
- Cut the butternut squash into uniform 1.5cm cubes to ensure even caramelization and prevent smaller pieces from burning before the larger ones are cooked.
- Tossing the warm squash and wild rice with the radicchio acts as a light blanching process. It subdues the sharp astringency of the raw bitter greens while preserving a satisfying crunch.
- If you prepare this salad in advance, wait to add the toasted pecans until just before serving. Nuts absorb moisture rapidly and will become soft if left to sit in the dressing.
Storage
Refrigerator: 3 days — Radicchio will wilt and lose its crunch over time. Store dressing separately if making ahead.
