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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Autumn Bounty Salad Recipe

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This recipe for Autumn Bounty Salad is from Lori's Favorite Recipe's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 cups cubed peeled butternut squash
2 tsp olive oil
Pinch each salt and pepper
3/4cup each brown rice and wild rice
8 cups packed trimmed rapini \ asparagus
1cup pecans toasted and coarsely chopped
1/2cup dried cranberry

Dressing:
1/4 cup white balsamic vinegar, or white wine vinegar
3 tbsp olive oil
1 tsp Dijon mustard
1small clove garlic, minced

Directions:
Directions:
On baking sheet, toss together squash, oil, salt and pepper. Roast in 400 F(200 C) oven, stirring once, until tender and browned, about 35 minutes. Let cool.

Meanwhile, in large saucepan of boiling water, cook brown and wild rice until tender, about 30 minutes. Drain and rinse under cold water.

Meanwhile, in large pot of boiling salted water, cook rapini just until tender, about 3 minutes; drain. Plunge into ice water; drain again. Chop rapini into 1/2-inch (1 cm) pieces.

In large bowl, mix together squash, rice, rapini, pecans and cranberries.

Dressing: Whisk together vinegar, oil, mustard, garlic, salt and pepper. Pour over salad and stir to coat.

Make-ahead: Cover and refrigerate for up to 2 days.

Nutritional Information per each of 6 servings:
cal 453
total fat 23g
carb 58g
sodium 193mg
potassium 627mg

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
25 mins

 

 

 

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