Roasted Squash and Black Rice Salad with Umami Vinaigrette

Name: Roasted Squash and Black Rice Salad with Umami Vinaigrette
Yield: 10
Ingredients: 6.0Tbsp Canola oil; 0.5cup Onion, diced; 0.0bags Salt and Pepper, to taste; 2.0cups Black rice; 1.0qt, prepared Knorr® Professional Ultimate Vegetable Liquid Concentrated Base 32oz. 4 pack; 2.0Tbsp Knorr® Professional Intense Flavors Roast Umami 4 x 13.5 oz; 2.0Tbsp Butter; 2.0each Butternut squash, peeled and sliced; 8.0oz Applewood smoked bacon, sliced into lardons; 2.0cups Enoki Mushrooms, trimmed; 0.5cup Canola oil; 3.0Tbsp Vinegar, champagne; 3.0Tbsp Knorr® Professional Intense Flavors Roast Umami 4 x 13.5 oz; 1.0Tbsp Maille Dijon Originale Mustard 4 x 9.05 lb; 1.0bunch Dandelion greens, trimmed, thinly sliced; 0.0 Fleur De Sel, As Needed

Roasted Squash and Black Rice Salad with Umami Vinaigrette – - Recipe

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.

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Prepare the Salad

Canola oil 6.0 Tbsp
Onion, diced 0.5 cup
Salt and Pepper, to taste
Black rice 2.0 cups
Knorr® Professional Ultimate Vegetable Liquid Concentrated Base 32oz. 4 pack 1.0 qt, prepared
Knorr® Professional Ultimate Vegetable Liquid Concentrated Base 32oz. 4 pack
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Knorr® Professional Intense Flavors Roast Umami 4 x 13.5 oz 2.0 Tbsp
Butter 2.0 Tbsp
Butternut squash, peeled and sliced 2.0 each
Applewood smoked bacon, sliced into lardons 8.0 oz
Enoki Mushrooms, trimmed 2.0 cups

Prepare the Umami Vinaigrette

Canola oil 0.5 cup
Vinegar, champagne 3.0 Tbsp
Knorr® Professional Intense Flavors Roast Umami 4 x 13.5 oz 3.0 Tbsp
Maille Dijon Originale Mustard 4 x 9.05 lb 1.0 Tbsp
Maille Dijon Originale Mustard 4 x 9.05 lb
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Finish the Dish

Dandelion greens, trimmed, thinly sliced 1.0 bunch
Fleur De Sel, As Needed

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Main Course

Salads

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.

...

Preparation

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® Liquid Concentrated Vegetable Base and Knorr® Ultimate Intense Flavors 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 Flavors 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 400F, 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.
Prepare the Umami Vinaigrette
- Whisk vinaigrette by combining oil, bacon fat, champagne vinegar, Knorr® Ultimate Intense Flavors Roast Umami, Dijon, grainy mustard, and season with salt and pepper.
Finish the Dish
- Combine all ingredients and gently toss with enough Umami Vinaigrette to coat. Sprinkle with fleur de sel.