Roasted Pumpkin & Wild Rice Salad

1 pumpkin (or other winter squash), peeled and cut into 1-inch cubes


extra-virgin olive oil


sea salt

12 tiny red onions or shallots, peeled (OR 3 medium red onions peeled and quartered)
2 cups cooked wild rice*

1/3 cup pumpkin seeds


1/3 cup olive oil


2 tablespoons lemon juice


1/4 teaspoon salt


1 tablespoon honey


2 tablespoons warm water


1/2 cup cilantro, finely chopped

Preheat oven to 375. Toss the pumpkin in a generous splash of olive oil along with a couple pinches of salt, and turn out onto a baking sheet. At the same time, toss the onions with a bit of olive oil, sprinkle with salt, and turn out onto a separate baking sheet. Roast both for about 45 minutes, or until squash is brown and caramelized. The same goes for the onions, they should be deeply colored, caramelized, and soft throughout by the time they are done roasting. You’ll need to flip both the squash and onion pieces once or twice along the way – so it’s not just one side that is browning.

In the meantime, make the dressing. With a hand blender or food processor puree the pumpkin seeds, olive oil, lemon juice, salt, and honey until creamy. You may need to add a few tablespoons of warm water to thin the dressing a bit. Stir in the cilantro, saving just a bit to garnish the final plate later. Taste and adjust seasonings (or flavors) to your.

In a large bowl, toss the wild rice with a large dollop of the dressing. Add the onions, gently toss just once or twice. Turn the rice and onions out onto a platter and top with the roasted squash. Finish with another drizzle of dressing and any remaining chopped cilantro.

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