Autumn Celebration Rice Salad
Sometimes I hear voices in my head when I’m cooking.
Well, one particular voice. Chef Shawn, one of my culinary school instructors. I hear him yelling “That’s free flavor, chef! You’re not going to throw that away, ARE YOU?” More tips on all the ways to recognize free flavor in my “What I Learned In Culinary School, Part 3” post, but today, I’m focusing on swiss chard. I knew I wanted to use chard leaves in this autumn rice salad, because I love their slightly bitter, earthy flavor, especially when paired with sweet things like pomegranate seeds and dried cranberries.
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After I chopped up the swiss chard leaves and “marinated” them in a little bit of the apple cider vinaigrette I was using for the salad (you can also use citrus salad dressing), part of me wanted to just get lazy and throw the chard stems away.
But as my hand, full of chard stems, was hovering over the trash can, I heard Chef Shawn screaming at me for throwing away free flavor. So, I chopped them up and threw them in the oven with the already-roasting butternut squash. Boom. Take that, voice in my head.
P.S. Yes, I know: I really, really like the combo of squash and pomegranate. I just can’t resist. If you feel the same way, be sure to check out my Butternut Squash & Pomegranate Crostini with Whipped Feta and Honey, as well as my Oven Roasted Acorn Squash.
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Autumn Celebration Rice Salad
Ingredients
For the Rice Salad:
- ½ bunch swiss chard
- 1 medium butternut squash, peeled and cut into 1-inch cubes about 2 pounds
- 1 tablespoon olive oil
- Kosher salt and ground black pepper
- 1 cup Royal Basmati Rice
- 1 apple chopped
- ½ cup pomegranate arils
- ⅓ cup dried cranberries
- ¼ cup shelled pistachios
For the Apple Cider Vinaigrette:
- ¼ cup apple cider
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- ⅓ cup extra virgin olive oil
- 2 teaspoons fresh thyme leaves
- Kosher salt and ground black pepper to taste
Instructions
Make the Rice Salad:
- Preheat oven to 375 degrees F. Separate swiss chard leaves and stems. Thinly slices leaves and cut stems crosswise into 1/2-inch pieces. Set aside, separately.
- Place squash on rimmed baking pan; toss with oil, salt and pepper. Transfer to oven and roast 30 to 35 minutes or until tender, stirring occasionally. During last 5 minutes of roasting time, add chard stems to pan and roast until tender.
- Meanwhile, prepare rice according to package directions; remove from heat and let cool slightly.
Make the Apple Cider Vinaigrette:
- In large bowl, whisk together apple cider, vinegar and honey. While whisking, slowly drizzle in oil until all oil is incorporated. Stir in thyme, salt and pepper.
- Add swiss chard leaves to bowl with dressing and toss to combine. Let stand 10 minutes, then add apple, pomegranate arils, cranberries, pistachios, roasted squash and chard stems, and rice; toss to combine. Serve immediately, or cover and let stand at room tempreature up to 1 hour before serving.
This salad was absolutely delicious. Maybe it was us eating it at our home away rental during the kitchen remodel. Or maybe it was the combo of butternut squash and pomegranate. Either way, I loved it. Great recipe dear!
This sounds absolutely delectable. I haven’t had a real pomegranate since I was a kid, and we’d get them from a tree belonging to one of her neighbors. This sounds like a good reason to try one again.
Thank you, Susan. You know, I don’t think I had even tried a real pomegranate until a few years ago, but I was hooked right away. Even if they’re a little messy, I find them really fun to “butcher,” and the flavor and texture of the seeds just adds a certain something to so many fall and winter dishes.