Description
This Harvest Wild Rice Salad with Butternut Squash is a warm, autumnal bowl that brings together the nutty earthiness of wild rice and the caramelized sweetness of roasted squash. Enhanced with the crunch of almonds, chewy cranberries, and a bright, tangy maple-Dijon vinaigrette, this dish is a nutritional powerhouse. Whether served as a hearty main or a sophisticated side, it is designed to turn simple, seasonal ingredients into a comforting, vibrant meal that is perfect for any occasion.
Ingredients
1 cup wild rice, rinsed
4 cups water
4–5 cups butternut squash, peeled and cubed
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 cup dried cranberries
1/2 cup slivered almonds, toasted
3 tablespoons apple cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1/4 cup extra virgin olive oil
Salt and black pepper to taste
Instructions
Preheat oven to 400°F (200°C).
Toss cubed butternut squash with 2 tablespoons olive oil, garlic powder, onion powder, paprika, salt, and pepper on a baking sheet.
Roast the squash for 25-30 minutes until tender and golden brown.
While squash roasts, bring 4 cups of water to a boil, add wild rice, reduce heat, cover, and simmer for 40-45 minutes until rice is tender and grains have burst.
Whisk together vinegar, maple syrup, Dijon mustard, and 1/4 cup olive oil to create the vinaigrette.
In a large bowl, combine the cooked wild rice and roasted squash.
Toss with the dressing, dried cranberries, and toasted almonds.
Serve warm or at room temperature.
Notes
To make ahead, roast the squash and cook the rice in advance. Store components separately and assemble just before serving. For extra protein, you can add cooked chickpeas.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 9g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg