Pumpkin Wild Rice Salad

Pumpkin Wild Rice Salad


1 small pie pumpkin (about 23 pounds)

3 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon black pepper

1 cup wild rice

13/4 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.