Dinner for 6

Maple Pumpkin Rice Salad

Name: Maple Pumpkin Rice Salad
Total time: 70 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 pumpkin or butternut squash; 2 tbsp olive or rapeseed oil; 1 pinch aleppo chilli flakes plus extra to serve (optional); 3 tbsp maple syrup; 100 g pecans; 150 g wild rice; 1 1/2 tbsp red wine vinegar; 1 lemon zested and juiced; 4 tbsp extra virgin olive oil; 1 tsp dijon mustard; 75 g dried cranberries or cherries; small bunch of mint leaves picked and roughly chopped; small bunch of parsley roughly chopped; 150 g feta crumbled

Roasted pumpkin and wild rice combine with maple, cranberries, herbs, pecans, and feta in a warm salad.

Typical price

$8.14for 4 servings

$2.03 per serving$8.14 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

70 minstart to table
Mediumdifficulty
6servings as written
$$typical cost tier

Mediterranean Vegetarian Budget Family Dinners Lunches Fall Summer

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Winter squash (butternut, spaghetti)$1.29/lb typical	2 lb	$2.58Typical price
Nuts and seeds$0.70/oz typical	3.5 oz	$2.47Typical price
Wild, basmati, jasmine, arborio rice$0.15/oz typical	5.25 oz	$0.79Typical price
Lemons and limes$0.60 each typical	1	$0.60Typical price
Dried fruit and raisins$0.45/oz typical	2.75 oz	$1.19Typical price
Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	0.25	$0.50Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	0.25	$0.37Typical price
Feta or goat cheese$0.70/oz typical	5.25 oz	$3.70Typical price
Total for the servings shown		$12.21

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsHoney or maple syrupWine, beer and spiritsCooking spray, shortening, ghee, coconut and sesame oilMustard, mayo, ketchup

Not included in the cost.

Ingredients

1 pumpkin or butternut squash
2 tbsp olive or rapeseed oil
1 pinch aleppo chilli flakes plus extra to serve (optional)
3 tbsp maple syrup
100 g pecans
150 g wild rice
1 1/2 tbsp red wine vinegar
1 lemon zested and juiced
4 tbsp extra virgin olive oil
1 tsp dijon mustard
75 g dried cranberries or cherries
small bunch of mint leaves picked and roughly chopped
small bunch of parsley roughly chopped
150 g feta crumbled

Steps

Heat the oven to 425 F and cut the pumpkin into bite-size pieces.
Toss the pumpkin with olive oil, maple syrup, salt, and chili flakes, then roast on a large baking sheet for 30 minutes.
Cook the wild rice in water for 40 to 45 minutes, until tender, then drain it.
Whisk the vinegar, lemon zest, lemon juice, extra virgin olive oil, and mustard in a large bowl.
Add the rice, pumpkin, cranberries, mint, parsley, pecans, and feta, then toss with the dressing.