This wild rice and french lentil salad is such a quick assembly and fits right in with this perfect autumn weather here in Seattle. Sometimes you want an easy yet filling salad you can keep in the fridge for the next couple days and this salad is just that. It makes enough for the week or enough for a dinner with friends.
French green lentils are truly a beautiful legume. They’re peppery and nutty and tie so well with the parsley and lemon in this salad. They don’t take too long to cook up either. I always like making them in big batches so I can use them up in many different meals throughout the week.
Wild rice is also another favorite of mine. It does take some time to cook it up but it’s totally worth the wait. The texture is so lovely. Not as dense as brown rice, but still has a bite to it. I found it in the bulk section at my local neighborhood grocery store. But I know you can find it at most grocery stores.
Delicata squash is fully in season and I couldn’t be more happy about it. They’re so sweet and buttery. The skin can also be eaten due to it being very thin and tender. I always eat it with the skin on. It crisps up in the oven nicely and creates a slight crunch when you eat it. Yum!
Wild Rice and Lentil Autumn Salad
Ingredients
- 1/2 c wild rice blend
- 1 cup french green lentils
- 1 delicata squash, deseeded and sliced into half moons.
- 2 tsp olive oil
- 1 cup flat leaf parsley, roughly chopped
- 1 yellow pepper, diced
- 3 green onions, thinly sliced
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp chili flakes (optional)
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tsp agave
- juice of 1 lemon
- 1/4 tsp salt
Instructions
- Preheat your oven to 400°. Cook the rice and lentils according to package. Line a baking sheet and place your sliced delicata squash on the baking sheet, drizzle with olive oil and salt. Bake for 23-25 minutes until golden.
- While your rice, lentils, and squash are cooking, grab a large bowl and add the yellow bell pepper, green onion, and parsley in it and set aside.
- Make your dressing by adding the ACV, olive oil, lemon, agave, and salt in a small mason jar and give it a good shake.
- Once the rice and lentils are done, give them a good rinse with cold water to cool them off and add to the bowl. Add the baked squash to the bowl and pour the dressing over everything. Add salt and mix well. Serve immediately or let sit in the fridge for a bit (1 hour) before serving!