Warm Wild Rice Salad with Roasted Squash, Crispy Leek, Fresh Cranberries and Lemon Ricotta Vinaigrette

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. On a baking tray, toss the butternut squash with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 tablespoon honey. Roast for 25 to 30 minutes, stirring halfway through, until the squash is tender and browned.

2. 2

   Meanwhile, place the wild rice and water in a medium saucepan. Bring to a boil, reduce the heat, partially cover, and cook for 35 to 40 minutes until the rice is tender and split open. Drain any excess water if needed and keep warm.

3. 3

   In a large skillet over medium heat, warm 1 tablespoon olive oil. Add the leek with a pinch of salt and cook for 6 to 8 minutes, stirring often, until golden and lightly crisp around the edges. Remove and set aside.

4. 4

   In the same skillet, add the fresh cranberries and sauté for 1 to 2 minutes, just until some begin to pop. Turn off the heat so they keep some of their shape and tartness.

5. 5

   Toast the walnuts in a small dry skillet over medium heat for 2 to 3 minutes, stirring, until fragrant. Remove from the heat.

6. 6

   For the vinaigrette, combine the ricotta, lemon juice, lemon zest, the remaining 2 tablespoons olive oil, the remaining 1/2 tablespoon honey, parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Whisk until creamy and pourable; if you want it looser, add 1 to 2 tablespoons of the hot rice cooking water.

7. 7

   In a large bowl, combine the warm wild rice with the arugula so it softens slightly. Fold in the roasted squash, golden leek, sautéed cranberries, and half of the walnuts.

8. 8

   Transfer the salad to a serving platter, spoon the lemon ricotta vinaigrette over the top, and finish with the remaining walnuts. Serve immediately while warm.