The very best flavors of fall come together in this salad — roasted root vegetables, nutty wild rice, and cranberries. What better way to love eating local as we begin to settle into winter?
This recipe is from the gem of a useful book, Serving Up the Harvest, Celebrating the Goodness of Fresh Vegetables, by Andrea Chesman.
Serves 6
Salad
1 cup wild rice
3 cups water
1 teaspoon salt, plus more to taste
12 cups peeled and diced fall vegetables (any combination of winer squash, carrots, beets, rutabagas, turnips, parsnips)
1 onion, diced
1 tablespoon chopped fresh sage
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
2 cups sliced Belgian endive, radicchio, or other fall green
Cranberry Vinaigrette
2 shallots, chopped
1 cup homemade or canned cranberry sauce
2 tablespoons raspberry vinegar or other fruited vinegar or red wine vinegar
2 tablespoons fresh orange juice
3/4 cup walnut oil or extra-virgin olive oil
Salt and freshly ground black pepper
1. Combine the wild rice, water, and salt in a small saucepan. Cover and bring to a boil. Reduce the heat and simmer until the rice is tender.
2. Preheat the oven to 450F. Lightly grease a large shallow roasting pan or half-sheet pan with (olive) oil.
3. Combine the diced fall vegetables and sage in a large bowl. Add the oil and toss gently to lightly coat the vegetables. Transfer to the prepared pan and arrange in a single layer.
4. Roast for 30 to 40 minutes, stirring occasionally, until the vegetables are tender and lightly browned. Let cool.
5. Combine all ingredients in a blender and blend until smooth.
6. Combine the roasted vegetables, sliced Belgian endive, and vinaigrette in a large bowl. Toss gently to mix. Taste and add salt and pepper if desired. Serve at room temperature.
By Annie B. Bond, best-selling and award-winning author of five green living books, thousands of blogs, and all the tips in the Greenify Everything app. Called “The Godmother of Green” by Martha Stewart Sirius Radio.
