Roasted Squash and Black Rice Salad with Umami Vinaigrette
Sweet and savory roasted butternut squash is mixed with black rice, applewood smoked bacon, enoki mushrooms and dandelion greens before being tossed in a simple yet flavorful umami vinaigrette.
Ingredients
Prepare the Salad
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Canola oil 90 ml
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Onion, diced 60 g
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Salt and Pepper, to taste
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Black rice, uncooked 370 g
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Butter 30 g
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Butternut Squash, peeled and sliced 2 each
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Applewood smoked bacon, sliced into lardons 225 g
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Enoki mushrooms, trimmed 130 g
Prepare the Umami Vinaigrette
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Canola oil 120 ml
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Champagne vinegar 45 ml
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Salt and Pepper, to taste
Finish the Dish
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Dandelion Greens, trimmed, thinly sliced 1 bunch
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Fleur de sel, as needed
Preparation
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Prepare the Salad
- Heat oil in a medium sauce pot over medium heat. Add diced onion with a pinch of salt and pepper, and cook until translucent. Stir in rice, add prepared Knorr® Ultimate Vegetable Liquid Concentrated Base and Knorr Intense Flavours Roast Umami. When rice is cooked, drain and spread on baking sheet to remove moisture and cool.
- In a large sauté pan, melt butter and add Knorr® Ultimate Intense Flavours Roast Umami. Pour mixture over sliced squash and toss to coat evenly. Season with salt and pepper. Roast squash on a lined baking sheet for 10-15 minutes at 200 C, or until tender.
- Pan fry lardons until crispy. Drain, and reserve, fat. Reserve lardons and fat.
- In the same pan, sear the enoki mushrooms. Set aside.
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Prepare the Umami Vinaigrette
- Whisk vinaigrette by combining oil, bacon fat, champagne vinegar, Knorr® Ultimate Intense Flavours Roast Umami, Maille Dijon, grainy mustard, and season with salt and pepper.
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Finish the Dish
- Combine all ingredients and gently toss with enough prepared Umami Vinaigrette to coat. Sprinkle with fleur de sel. Garnish with Dandelion greens.