Name: Wild Rice and Butternut Squash Salad
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: Serves 6
Ingredients: 1 cup wild rice, rinsed; 1 medium butternut squash (about 2 pounds), peeled, seeded and cubed into 3/4-inch pieces; 3 tablespoons olive oil, divided; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 2 tablespoons maple syrup; 1/2 cup dried cranberries; 1/2 cup toasted pecans, roughly chopped; 1/4 cup pumpkin seeds, toasted; 2 tablespoons apple cider vinegar; 1 tablespoon Dijon mustard; 2 teaspoons honey; 2 cups baby arugula or mixed greens; 1/2 small red onion, thinly sliced; Salt and freshly ground black pepper to taste

Instructions

Cook the wild rice

Bring 3 cups of salted water to a boil in a medium saucepan. Add the wild rice, reduce heat to low, cover and simmer for about 40-45 minutes until rice is tender and has split open. Drain any excess water and fluff with a fork. Transfer to a large bowl to cool.
Roast the butternut squash

Preheat oven to 425°F (220°C). On a large baking sheet, toss the butternut squash cubes with 2 tablespoons olive oil, cinnamon, nutmeg, maple syrup, and salt and pepper. Spread in an even layer and roast for 25-30 minutes, tossing halfway through, until tender and caramelized. Allow to cool slightly.
Make the dressing

In a small bowl, whisk together the remaining 1 tablespoon olive oil, apple cider vinegar, Dijon mustard, honey, and a pinch of salt and pepper until well combined.
Combine the salad

In the large bowl with the cooled wild rice, add the roasted butternut squash, dried cranberries, toasted pecans, and pumpkin seeds. Gently fold together.
Add the greens and dressing

Add the baby arugula or mixed greens and red onion to the rice mixture. Drizzle with the dressing and toss gently to combine. Taste and adjust seasoning with salt and pepper if needed.
Serve and garnish

Transfer the salad to a serving platter or individual plates. For an extra touch, sprinkle with additional toasted pumpkin seeds and a drizzle of olive oil if desired. Serve immediately or refrigerate for up to 4 hours before serving.

Wild Rice and Butternut Squash Salad

Ingredients

Instructions

Nutritional Information

Wild Rice and Butternut Squash Salad is Also Known As