Maple Baked Squash, Wild Rice and Feta Salad

Name: Maple Baked Squash, Wild Rice and Feta Salad
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 3tbsp Maple Syrup; 2tbsp Olive Oil; 1 Lemon, zested and juiced; 4tbsp Extra Virgin Olive Oil; 100g Pecans; 75g Dried Cranberries, or cherries; 30g Parsley, roughly chopped; 1 Pumpkin, or butternut squash; 250g Cooked Wild Rice; 1.5tbsp Red Wine Vinegar; 20g Mint Leaves, picked and roughly chopped; 1 pinch Crushed Chilli Flakes, plus extra to serve; 1tsp Dijon Mustard; 150g Feta, crumbled

Vegetarian

4.2

20m prep time

70m total time

Easy level

14 ingredients

Maple Baked Squash, Wild Rice and Feta Salad recipe by Cherrypick

Enjoy squash in all its glory in this autumnal salad. Roast with the skin on and toss in the toasted seeds too to add texture, fibre and helps create less waste.

Method

Based on 4 servings, adjust as needed.

Step 1

Heat the oven to 180C/160C fan/gas 4. Cut the squash or pumpkin into slim wedges, then halve each wedge – there’s no need to peel it first unless it’s very dirty or thick-skinned. Scoop out any seeds and set these aside. Put the wedges on a large baking tray, drizzle over half of the oil and season with salt and the chilli flakes. Brush over a little maple syrup over the wedges, then roast for 30 mins. Turn the wedges over, brush over a little more maple syrup and roast for another 20 mins until soft and caramelised. Leave to cool for 10 mins.

Step 2

Wash the seeds, removing any stringy bits. Pat dry using kitchen paper, then toss in a roasting tin with the pecans and the remaining oil. Season. Roast alongside the wedges for the final 20 mins.

Step 3

Whisk the remaining maple syrup with the vinegar, lemon zest and juice, the extra virgin olive oil, mustard and some seasoning.

Step 4

Tip the warmed rice, cranberries and herbs onto a serving platter and drizzle over half the dressing. Toss until everything is well coated. Top with the roasted pumpkin wedges, feta, toasted pecans and pumpkin seeds. Drizzle over the remaining dressing or serve it on the side, then sprinkle over another pinch of chilli flakes, if you like.

Ingredients
Based on 4 servings

3tbsp Maple Syrup 1 x Clarks Original Maple Syrup with Carob Syrup 180ml
2tbsp Olive Oil 1 x Sainsbury's Olive Oil Spray 200ml
1 Lemon, zested and juiced 1 x Sainsbury's Lemons
4tbsp Extra Virgin Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 1L
100g Pecans 1 x Sainsbury's Pecan Nuts 200g
75g Dried Cranberries, or cherries 1 x Sainsbury's Dried Cranberries 75g
30g Parsley, roughly chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
1 Pumpkin, or butternut squash 1 x Sainsbury's Butternut Squash Loose
250g Cooked Wild Rice 1 x Tilda Microwave Rice Wholegrain Basmati & Wild 250g
1.5tbsp Red Wine Vinegar 1 x Sainsbury's Wine Vinegar, Red Wine 500ml
20g Mint Leaves, picked and roughly chopped 1 x Sainsbury's Fresh Packed Mint 30g
1 pinch Crushed Chilli Flakes, plus extra to serve 1 x Sainsbury's Crushed Chillies 32g
1tsp Dijon Mustard 1 x Sainsbury's Dijon Mustard 185g
150g Feta, crumbled 1 x Sainsbury's Greek Feta Cheese 200g