Kale and Wild Rice Salad with Maple Roasted Squash

A Deliciously Healthy Salad for Any Occasion

As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. Between school pick-ups, work deadlines, and the never-ending to-do list, a quick and satisfying meal is a lifesaver. This Kale and Wild Rice Salad with Maple Roasted Squash is precisely that – a vibrant, flavorful, and nutritious dish that doesn't require hours in the kitchen. It's also incredibly versatile; perfect for a light lunch, a side dish for a dinner party, or even a make-ahead meal prep for a busy week.

What sets this salad apart is the balance of flavors and textures. The sweetness of the maple-roasted squash perfectly complements the earthy wild rice and slightly bitter kale. The crunchy walnuts, juicy pomegranate arils, and sharp purple onion add textural contrast and a delightful burst of flavor. The simple dressing, a harmonious blend of olive oil, Dijon mustard, apple cider vinegar, and maple syrup, ties everything together seamlessly. The key to this salad is the massaging of the kale with the dressing; it truly softens the leaves and makes them more palatable.

Why this salad is a winner:

• Quick and Easy: While roasting the squash takes some time, the other steps are relatively quick, making this a manageable recipe for even the busiest schedules.
• Healthy and Nutritious: Packed with vitamins, minerals, and fiber from the kale, wild rice, and squash, this salad is a guilt-free indulgence.
• Flavorful and Satisfying: The combination of sweet, savory, and slightly bitter flavors creates a truly delicious and satisfying meal.
• Versatile: This salad can be served as a main course, a side dish, or a make-ahead meal prep option.
• Beautiful Presentation: The vibrant colors of the ingredients make this salad visually appealing, perfect for impressing guests.

This recipe isn't just about the food; it's about finding moments of peace and joy in the midst of a hectic life. The process of chopping vegetables, roasting the squash, and tossing the salad can be a meditative experience, a moment to disconnect from the demands of the day and reconnect with myself. And the feeling of satisfaction after creating a healthy and delicious meal is truly rewarding.

I often find myself preparing this salad on Sunday evenings as a part of my weekly meal prep. It’s perfect for grabbing a quick and healthy lunch during the week. The flavors meld beautifully overnight, intensifying the taste and making it even more delicious the next day. I encourage you to try this recipe and make it your own. Experiment with different types of squash, add other nuts or seeds, or use different herbs to create your personalized version. The possibilities are endless!

Beyond the practicality and health benefits, this salad also serves as a reminder that nourishing ourselves extends beyond just physical sustenance. It's about creating moments of self-care, even within the constraints of a busy schedule. It’s about finding pleasure in the simple act of cooking and sharing a delicious meal, whether with family, friends, or simply enjoying a quiet moment by myself. The beauty of this salad lies not only in its taste and appearance but also in the peace and contentment it brings to my daily life.

So go ahead, give this Kale and Wild Rice Salad with Maple Roasted Squash a try. You might just discover a new favorite recipe, and more importantly, a new way to nourish yourself – body, mind, and soul. Enjoy!

Step-by-step

• Preheat oven to 400F.
• While the oven is preheating, place the walnuts in a shallow baking dish and toast for about 10 minutes, or until the nuts are toasty and fragrant. Cool, rough chop and set aside.
• Bring the water and salt to a boil. Drop in the wild rice, stir, cover and reduce heat to low. Cook for about 50-55 minutes until rice is tender. Remove from heat and let stand, covered for 10 minutes. Remove lid and place in fridge.
• While the rice is cooking, trim ends of squash using a large chef knife. Cut lengthwise in 1/2 and remove and discard seeds. The skin stays on for this squash as it tenderizes as it cooks (it has a nice texture). Cut squash into 1/2 moon shapes at about 1/4"-1/2" thickness (be consistent in how thick you cut so that they roast up evenly). Use a spoon to smooth the scooped out edges. Dice the remaining pieces that are not 1/2 moon shapes into cubes about the same thickness as the moon shapes. Place in a bowl and sprinkle the coconut oil, brown sugar, maple syrup and ground nutmeg over the squash. Toss with hands. Place on a parchment or silpat lined sheet pan making sure each piece is flat and roast in oven for about 25 minutes turning squash about 1/2 way through cooking. Roast until slightly caramelized. Remove from oven and cool.
• Destem the kale. Ribbon the leaves and then cut into 1"-2" pieces. (This is the point where I wash the kale in a salad spinner). Place in a large bowl.
• Make the dressing: In a small bowl, add the olive oil, mustard, apple cider vinegar, maple syrup and pinch of salt. Whisk well until an emulsion is formed.
• Pour 3 Tbs of dressing over the kale. Set a timer for two minutes and using your hands, massage the dressing into the kale. Kale is tough, so don't worry about bruising the kale, just go for it! The leaves will be nice and tender after massaging.
• Toss the kale with the cooled wild rice, walnuts, onion, pomegranate arils, parsley and optional pecorino then lay the cooled squash over the top of the salads. Pour the remaining dressing over salad or to taste.
• Serve cold with a few grinds of pepper.