Wellness Minneapolis
  • Home
  • Appointments
  • Workshops
  • Dr. Barrett
    • About Dr. Barrett
    • Naturopathic Medicine
    • Mentoring
    • Dr. Barrett's Blog
  • Jesse Haas
    • About Jesse
    • Functional Nutrition
    • Massage
    • Jesse's Blog
  • Practitioners
    • Acupuncture with Jules Dirsa, LAc
    • Ayurveda with Vanashree Belgamwar, BAMS
    • Chiropractic Care with Dr. Jillian
    • Massage + Bodywork with Amy Daws, CMT, CST
    • Naturopathic Medicine + Acupuncture with Dr. Hamilton
    • Naturopathic Medicine with Dr. Jones
    • Naturopathic Medicine with Dr. Stamer
    • Physical Therapy with Dr. Rita White
    • Reiki with Lynn Salmon-Easter
  • Resources
    • Blog
    • Recipe Box
    • Partners
    • Book List
  • Newsletter Signup
  • About
    • Join Our Team
    • Art Heals Residency
    • Forms
    • Testimonials
    • FAQs >
      • Charm FAQ
  • Contact
  • Shop

Roasted Winter squash Wild Rice Salad

11/20/2015

0 Comments

 
From the kitchen of Jesse Haas

I love winter squash. Kabocha, delicata, red kuri all have a special place at my table. Whenever I plan a dish for the holidays, I focus on vegetables. For Thanksgiving winter squash is such an obvious choice! This year I'll be making this simple salad to take to my in-laws. It's good warm or room temperature, which makes it an easy dish to pass.
Picture
Take your own photos of this recipe and tag us on instagram @wellnessmpls
Click here for a printable PDF

Ingredients:
  • 1 medium winter squash of your choosing (about 2 lbs)
  • coconut oil
  • 1 cup wild rice
  • 2 stalks celery, sliced thinly
  • dried sour cherries or cranberries
  • 3 Tbsp extra virgin olive oil
  • 2 tsp white wine vinegar
  • 1 tsp honey
  • 1 tsp dijon mustard
  • salt and pepper
  • mixed salad greens
  • toasted pepitas (optional)

Directions:
  1. Preheat your oven to 375 degrees F.
  2. Peel and chop the winter squash into 1/2-inch cubes. For a tutorial on peeling and prepping winter squash, watch this video from Heartbeet Kitchen. Toss with coconut oil and spread into a single layer on a cookie sheet. Bake for 20-25 minutes or until fork-tender.
  3. Whisk together olive oil, vinegar, honey and mustard with a pinch of salt and black pepper. 
  4. When the squash is done cooking, mix it together with the celery and dried fruit. Dress the veggies liberally with the honey mustard dressing.
  5. For a beautiful presentation, spread a generous amount of mixed salad greens (a large handful per person) out in a large serving bowl. Place the squash mixture in the center and sprinkle with pepitas, if using.

​Happy Thanksgiving!

Picture
Jesse Haas is a co-founder of Wellness Minneapolis, Board Certified Holistic Health Coach, and a Certified Massage Therapist. She is also pursuing a MS in Human Nutrition and Functional Medicine. Click here to learn more about Jesse.
0 Comments



Leave a Reply.

    Recipes

    Every time you eat is an opportunity to nourish your body. Find our recipes on Pinterest!

    Get recipes delivered to your inbox monthly! Sign up for our newsletter.
    Sign up

    Recipe Box

    All
    Breakfast
    Dairy Free
    Drinks
    Fall
    Gluten Free
    Main Course
    Side Dish
    Spring
    Summer
    Treats
    Vegetables
    Winter

    RSS Feed

4450 Nicollet Ave S.
Minneapolis, MN 55419

Free parking in lot accessed from 45th St
Phone: (612) 598-8627
Fax: (612) 284-7910 
Reception hours: 9AM-5PM Mon-Fri
Sessions during COVID available by appointment only. No walk-ins.
Follow Us
Find us on Instagram @wellnessmpls
Contact Us • Practitioners • Newsletter Signup
Thank you to Emma Freeman for many of the photos on this site and on the walls at our location.
© Wellness Minneapolis | All rights reserved