Roasted Pumpkin & Wild Rice Salad

Name: Roasted Pumpkin & Wild Rice Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 237 milliliters black wild rice, rinsed; 118 milliliters cubed Iberico cheese, rind removed; 2 teaspoons Dijon mustard; 3 fresh sage leaves, minced; 946 milliliters kabocha squash, cut in 1 inch dice; 1 teaspoon kosher salt; 4 larges mushrooms, cut into large pieces; 2 Tbsps olive oil; 2 servings pepper, to taste; 1 large pinch crushed red pepper flakes; 1 teaspoons salt; 2 servings salt & pepper to taste; 14 snap peas, ends trimmed and cut in half; 1 Earl Grey tea bag; 2 fresh thyme sprigs, leaves only; 946 milliliters water

Roasted Pumpkin & Wild Rice Salad might be just the main course you are searching for. One serving contains 1102 calories, 26g of protein, and 19g of fat. This gluten free and vegan recipe serves 2. If you have salt & pepper, kabocha squash, water, and a few other ingredients on hand, you can make it. To use up the black rice you could follow this main course with the Black Rice Pudding as a dessert. From preparation to the plate, this recipe takes around 45 minutes.