Delicata Squash Salad with Wild Rice and Honey Vinaigrette
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About recipe
The perfect seasonal salad when you’re craving something hearty, vibrant, and satisfying. With roasted delicata squash, wild rice, fresh greens, pomegranate, and goat cheese, this recipe balances sweet, savory, and tangy flavors in every bite.
½ cup green onions – sliced (both white and green parts)
½ cup pumpkin seeds
4 ounces soft goat cheese or feta cheese – crumbled
Dressing
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 ½ tablespoons honey
1 teaspoon Dijon mustard
Preparation
Preheat oven and prep pan: Preheat oven to 425°F. Line a sheet pan with parchment paper.
Cook wild rice: Bring water to a boil in a medium saucepan. Add wild rice, reduce to a gentle simmer, cover, and cook until tender but not overly soft, about 40 minutes. Drain well, then spread on a rimmed baking sheet to steam-dry and cool.
Roast the squash: Halve the delicata squash lengthwise, scoop out the seeds, and cut into ½-inch half-moons. Toss with oil, salt, and pepper on the prepared sheet pan, then arrange in a single layer. Roast for 15 minutes, flip, and roast 8-12 minutes more until tender and lightly golden. Watch closely near the end to prevent burning.
Make the dressing: In a small bowl, whisk together all dressing ingredients with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Adjust seasoning and sweetness to taste.
Assemble the salad: In a large bowl, combine the cooled wild rice, arugula, pomegranate, green onions, some of the seeds, and some of the goat cheese. Add half the dressing and toss to coat.
Serve: Transfer to a serving platter. Top with the roasted squash, remaining seeds, nuts, and goat cheese. Serve immediately with the remaining dressing on the side.
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If You Are Applying for Yourself
You can start the process of applying right now on our website:
You can access the Community Servings Application here. A provider has to fill out the Medical Certification Form and include a medical note or visit summary.
We are not a food allergen-certified facility. Meals may contain traces of nuts, fish, shellfish, dairy, and/or eggs. We are unable to accommodate gluten-free restrictions, wheat, sesame, and soy intolerances, and possibly other restrictions not listed above. We do not use nut, pork, or shellfish products in any of our meals.
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