Pumpkin, Wild Rice & Lemongrass Salad

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  • 1¼ cups wild rice
  • 1 medium pumpkin or delicata squash, halved, seeds and membrane removed, peeled, and cut into wedges
  • Peanut or vegetable oil, for drizzling
  • ⅓ cup toasted hazelnuts
  • 2 avocados, sliced
  • A handful of mixed cilantro and flat-leaf parsley leaves
  • Salt and freshly ground black pepper, to taste
Lemongrass Dressing
  • 6 tablespoons rice vinegar
  • 2 tablespoons shoyu soy sauce or tamari
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon fresh lime juice
  • 2 tablespoons coconut sugar
  • 1 lemongrass stalk, white part only, tough outer layers removed, finely chopped
  • 1 garlic clove, crushed
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon minced red chile
  • Salt, to taste


  1. Cook the wild rice according to the package instructions (usually simmered for about 45 minutes), then drain.
  2. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Put the pumpkin or squash wedges in the bowl, drizzle with oil, and sprinkle with salt and pepper, then toss to coat.
  3. Arrange in a single layer on the lined baking sheet and roast for 25 minutes. Flip the wedges over and roast on the other side for 10 minutes or until golden and tender.
  4. Meanwhile, whisk together all the ingredients for the lemongrass dressing in a bowl until well-combined.
  5. To serve, toss the roasted pumpkin or squash with the cooked wild rice; top with the toasted hazelnuts, avocado, and herbs; and drizzle with the lemongrass dressing.
  6. Serve warm with lime wedges for squeezing and shiso leaves, if you wish.


Recipe source:http://mindbodygreen

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