Warm brown jasmine rice salad with roasted delicata squash, sautéed green beans, caramelized plums, and tahini lime dressing

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Toss the delicata squash with 1 tablespoon olive oil, ground cumin, 1/2 teaspoon salt, and a pinch of black pepper. Spread on a sheet pan and roast for 22 to 25 minutes at 220°C / 425°F, turning halfway through, until tender and golden.

2. 2

   2. Meanwhile, place the brown jasmine rice and water in a medium saucepan with 1/4 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 28 to 32 minutes until the rice is tender and the water is absorbed. Turn off the heat and let it rest for 5 minutes; then fluff with a fork.

3. 3

   3. In a small bowl, whisk the tahini with the lime juice, lime zest, 1/2 tablespoon maple syrup, 1 tablespoon olive oil, 2 to 3 tablespoons water if needed to loosen, 1/4 teaspoon salt, and a little black pepper until smooth and pourable.

4. 4

   4. Heat a large skillet over medium-high heat. Add 1/2 tablespoon olive oil and sauté the green beans for 4 to 5 minutes with a pinch of salt and black pepper, until just tender but still vibrant. Transfer to a plate.

5. 5

   5. In the same skillet, add the remaining 1/2 tablespoon olive oil and cook the shallot for 2 minutes. Add the plums and the remaining 1/2 tablespoon maple syrup; cook 2 to 3 minutes more, stirring gently, until the shallot is golden and the plums are lightly caramelized but still hold their shape.

6. 6

   6. In a large bowl, combine the cooked rice with the green beans, roasted squash, shallot, and caramelized plums. Add the arugula and half of the parsley so it wilts slightly from the residual heat.

7. 7

   7. Transfer the salad to a serving platter. Drizzle with the tahini lime dressing, finish with the toasted sesame seeds and the remaining parsley, and serve warm.