Roasted Pumpkin or Squash and Wild Rice Salad

Adapted from Paige Adams


1 small pie pumpkin (about 2–3 pounds) or other winter squash (like butternut)
3 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
1 cup wild rice
4 cups water
Juice of 1 lemon
2 teaspoons maple syrup
1 garlic clove, minced
1 crisp apple, cored and diced
1 generous handful arugula, spinach, mizuna, or other soft greens, like turnip, chopped
2 tablespoons minced chives
1/4 cup crumbled blue cheese or feta cheese
1/4 cup roughly chopped pecans or walnuts


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.

Rinse the rice with cold water in a fine mesh strainer.

Place the rice and water in a large saucepan over medium high heat and bring to a boil. Reduce the heat to low, cover and simmer for 45-50 minutes. Check the doneness of the rice. The grains should be cooked but still chewy. (Also refer to the package instructions for recommended cook time).

Drain any remaining liquid from the saucepan. Let the rice sit covered for 5 minutes. Then fluff it with a fork.

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, cheese, and nuts and drizzle in the vinaigrette. Serve warm or at room temperature.