Harvest Wild Rice Salad

Celebrate the flavors of the season with this vibrant Harvest Wild Rice Salad, a perfect blend of hearty wild rice, sweet roasted butternut squash, and tangy dried cranberries. Tossed with a luscious maple vinaigrette and accented by crunchy pecans, fresh green onions, and parsley, this salad is both wholesome and visually stunning. Cooked in savory vegetable broth, the wild rice provides a nutty base, while caramelized squash adds a hint of natural sweetness. Ideal for fall gatherings, holiday dinners, or meal prep, this gluten-free and vegetarian recipe is a warm, earthy dish that can be served either chilled or at room temperature. Every bite feels like a celebration of autumn's bounty!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1 cup wild rice
• 2 cups vegetable broth
• 2 cups butternut squash, peeled and diced
• 2 tablespoons olive oil
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup dried cranberries
• 0.5 cup pecans, roughly chopped
• 3 stalks green onions, thinly sliced
• 0.25 cup parsley, chopped
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons extra virgin olive oil

Directions

Step 1

Rinse the wild rice under cold water. In a medium pot, combine the wild rice and vegetable broth. Bring it to a boil, then reduce the heat to low, cover, and simmer for 40-45 minutes or until the rice is tender and the grains have split. Drain off any excess liquid and set aside to cool.

Step 2

Preheat the oven to 400°F (200°C).

Step 3

In a large mixing bowl, toss the diced butternut squash with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread the squash evenly on a baking sheet lined with parchment paper.

Step 4

Roast the butternut squash in the preheated oven for 20-25 minutes, flipping halfway through, until it is tender and caramelized. Let it cool to room temperature.

Step 5

In a small bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, and 3 tablespoons of extra virgin olive oil until well combined. Taste and adjust seasoning if needed.

Step 6

In a large serving bowl, combine the cooked wild rice, roasted butternut squash, dried cranberries, chopped pecans, green onions, and parsley.

Step 7

Pour the maple vinaigrette over the salad. Toss gently to coat all the ingredients evenly.

Step 8

Serve the salad at room temperature or slightly chilled. Enjoy!

Nutrition Facts

Serving size	1472.8 grams (1472.8g)

Amount per serving	% Daily Value*
Calories	2348

Total Fat 119.10g	153%
Saturated Fat 15.20g	76%
Polyunsaturated Fat 4.10g
Cholesterol 0mg	0%
Sodium 2521mg	110%
Total Carbohydrate 306.50g	111%
Dietary Fiber 39.50g	141%
Total Sugars 94.40g
Protein 44.10g	88%

Vitamin D 0IU	0%
Calcium 517mg	40%
Iron 14mg	79%
Potassium 3978mg	85%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.3%

Protein: 7.1%

Carbs: 49.5%