Roasted Vegetable and Wild Rice Salad With Almond-Parsley Sauce

roasted-vegetable-wild-rice-salad-almond-parsley
Photo by Charles Masters
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  • Serves 4
  • Hands-On Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 470 calories
    • Fat 22 g (6g saturated fat)
    • Cholesterol 10 mg
    • Sodium 660 mg
    • Protein 14 g
    • Carbohydrate 58 g
    • Sugar 12 g
    • Fiber 9 g
    • Iron 3 mg
    • Calcium 280 mg

Heat oven to 450° F. Cook the rice according to the package directions.

Toss the squash, turnips, apple, and onion with 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on 2 large rimmed baking sheets. Roast, turning once, until golden brown and tender, 22 to 24 minutes.

Combine the parsley, almonds, Manchego, lemon zest, the remaining tablespoon of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.

Ingredients

  1. Check 1 cup wild rice
  2. Check 1 acorn squash, seeded and cut into 1-inch-thick wedges
  3. Check 2 turnips, halved
  4. Check 1 red onion, cut into 6 or 8 wedges
  5. Check 3 tablespoons olive oil
  6. Check Kosher salt
  7. Check black pepper
  8. Check 1 cup fresh flat-leaf parsley, chopped
  9. Check 1/3 cup roasted almonds, chopped
  10. Check 2 ounces Manchego, finely chopped
  11. Check 1 tablespoon lemon zest, plus lemon wedges for serving (optional)

Directions

  1. Heat oven to 450° F. Cook the rice according to the package directions.
  2. Toss the squash, turnips, apple, and onion with 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on 2 large rimmed baking sheets. Roast, turning once, until golden brown and tender, 22 to 24 minutes.
  3. Combine the parsley, almonds, Manchego, lemon zest, the remaining tablespoon of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
  4. Serve the rice and vegetables topped with the sauce, with lemon wedges on the side, if desired.