Roasted Squash, Wild Rice and Jamón Ibérico Salad


4 cups cubed butternut squash (1/2-inch cubes)

2 tbsp olive oil

1 tbsp chopped fresh thyme

1 tsp smoked paprika

1/2 tsp each salt and pepper

8 cups arugula

2 cups cooked wild rice

1 pkg (2.5 oz) Jamón Ibérico, torn

1/4 cup toasted chopped almonds

1/4 cup chopped dried apricots


Sherry Vinegar Dressing:

1 shallot, finely chopped

3 tbsp sherry vinegar

1 tsp honey

1/2 tsp Dijon mustard

1/4 tsp each salt and pepper

1/3 cup olive oil


Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Serves: 6


Preheat oven to 375ºF. Toss together squash, olive oil, thyme, paprika, salt and pepper. Spread on parchment paper– or foil-lined baking sheet; bake for 35 to 40 minutes or until golden and fork- tender. Let cool; toss with arugula, wild rice and Jamón.


Sherry Vinegar Dressing: Whisk together shallot, vinegar, honey, mustard, salt and pepper; slowly whisk in oil.


Drizzle dressing over salad; toss to coat. Sprinkle with almonds and dried apricots.


Tip: To cook wild rice, place in sieve and rinse. Transfer to saucepan; pour in enough cold water to cover by about 2 inches. Bring to boil; simmer, uncovered, for 45 minutes to an hour or until tender. Let cool.