Roasted Vegetable and Wild Rice Salad With Almond Parsley Sauce
Ingredients
- 1 cup wild rice
- 1 acorn squash, seeded and cut into 1-inch-thick wedges
- 2 turnips, halved
- 1 red onion, cut into 6 or 8 wedges
- 3 tablespoons olive oil
- Kosher salt
- black pepper
- 1 cup fresh flat-leaf parsley, chopped
- 1/3 cup roasted almonds, chopped
- 2 ounces Manchego, finely chopped
- 1 tablespoon lemon zest, plus lemon wedges for serving (optional)
Instructions
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