Wild Rice Halloumi Bowls with Acorn Squash and a Maple Vinaigrette

This wild rice bowl is all about the flavors of fall. Really healthy and vegetarian! The acorn squash and mushrooms are roasted together and then topped with seared halloumi and tossed together with a sweet herb maple vinaigrette drizzled over the top!

DID YOU MAKE THIS WILD RICE HALLOUMI BOWL?

If you loved these wild rice halloumi bowl I would appreciate it so much if you would give this recipe a comment! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #sunlovekitchen and tagging me @sunlovekitchen

Ingredients

• 2 cup wild rice
• 3-4 tbsp olive oil
• 3 garlic cloves, peeled and smashed
• 1 medium acorn squash
• 1 cup crimini mushrooms
• 3 thyme stems
• 4 sage leaves
• 5 lacinato kale leaves, stem removed and chopped
• 1 block halloumi, sliced
• salt and black pepper

Maple Vinaigrette

• 2 garlic cloves
• 1/4 cup maple syrup
• 1/3 cup apple cider vinegar
• 4-5 sage leaves
• 2 tsp. thyme leaves
• 3/4 cup olive oil
• salt and black pepper

Directions

Preheat the oven to 350 degrees.

On a rimmed baking pan spread out the acorn squash and mushrooms evenly. Drizzle over the olive oil and season with salt and pepper, add the peeled smashed garlic cloves, whole sage leaves and thyme stems toss all together. Bake for about 20 minutes until the mushrooms are tender and the butternut squash is fork tender.

While the vegetables are roasting cook the rice, in a large sauce pan add in the rice and cover with water. Bring to a boil, cover and reduce heat to medium low for about 15 minutes until the rice is tender.

In a medium saute pan with a little oil sear the halloumi until golden on each side, remove from the pan and add in the kale. Add a little more olive oil and water. Stir over medium heat until the kale is wilted. Season with salt and pepper.

For the maple vinaigrette, in a small bowl or jar add in the garlic, maple syrup, apple cider vinegar and herbs. Gently whisk and slowly pour in the olive oil until it is emulsified. Season with salt and pepper.

To assemble, in large bowls add in the wild rice, and top with the acorn squash, mushrooms, kale, and halloumi and then pour the maple vinaigrette over the top. Garnish with the crispy sage leaves. Enjoy!!