This roasted pumpkin wild rice salad has seasonal flavors that are both salty and sweet including apples, spinach, crumbles blue cheese, pecans and maple vinaigrette.
1 small pie pumpkin (about 2–3 pounds)
3 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
1 cup wild rice
1–3/4 cups water
Juice of 1 lemon
2 teaspoons maple syrup
1 garlic clove, minced
1 crisp apple, cored and diced
1 generous handful baby spinach
2 tablespoons minced chives
1/4 cup crumbled blue cheese
1/4 cup roughly chopped pecans
Preheat the oven to 400 degrees F.
Cut the top off the pumpkin and slice in half lengthwise. Scoop out the seeds and cut into 2-inch-wide wedges. Toss the wedges in 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange on a sheet pan. Roast for 25-30 minutes until tender when pierced with a knife. Cool for 10 minutes before cutting the flesh of each wedge into cubes and removing the skin.
Combine the rice and water in a medium saucepan over high heat. Bring to a boil, reduce the heat, simmer, cover and cook for 30-35 minutes until the rice is tender and cooked through.
To make the vinaigrette, whisk together 2 tablespoons olive oil, lemon juice, maple syrup, garlic and the remaining salt and pepper in a small bowl.
In a large bowl, combine the rice, pumpkin, apples, spinach, chives, blue cheese and pecans and drizzle in the vinaigrette. Serve warm or at room temperature.