Description
Wild Rice & Roasted Butternut Squash Salad
A hearty, flavorful autumn salad packed with textures and sweet-savory goodness!
Ingredients
For the Salad:
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2 cups uncooked wild rice (or blend) → yields ~6 cups cooked
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5 cups butternut squash, peeled & cubed (1-inch pieces)
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2 small yellow onions, chopped
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3 tbsp olive oil (for roasting)
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1 cup roasted almonds, roughly chopped
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1 cup dried cranberries (unsweetened)
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Salt & black pepper, to taste
For the Dressing:
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2 tbsp balsamic vinegar
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1 tbsp honey (or maple syrup)
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3 tsp dried thyme (or 2 tbsp fresh)
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2 tbsp olive oil
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½ tsp salt, ¼ tsp black pepper
Instructions
1. Cook the Wild Rice
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Rinse rice under cold water. Cook per package instructions (usually 45-55 mins in salted water or broth). Drain, fluff, and spread to cool.
2. Roast the Veggies
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Preheat oven to 400°F (200°C).
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Toss squash and onions with 3 tbsp olive oil, salt, and pepper. Spread on a baking sheet.
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Roast 25-30 mins, stirring halfway, until tender and caramelized.
3. Make the Dressing
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Whisk together balsamic, honey, thyme, 2 tbsp olive oil, salt, and pepper.
4. Assemble
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In a large bowl, combine cooled rice, roasted veggies, almonds, and cranberries.
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Drizzle with dressing and toss gently. Garnish with extra almonds/cranberries.
Notes
✅ Meal Prep Friendly: Stores well for 4-5 days in the fridge.
✅ Add Protein: Toss in chickpeas, chicken, or feta for extra heft.
✅ Vegan Swap: Use maple syrup instead of honey.
✅ Texture Matters: Don’t overcook the rice or squash—aim for al dente!
- Prep Time: 20 mins
- Cook Time: 45 mins
Nutrition
- Calories: 380 cal Per Serving
- Fat: 14g
- Carbohydrates: 58g
- Fiber: 7g