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    Home » Seasonal recipes » Fall Recipes » Butternut squash wild rice salad with cranberries and fennel

    Butternut squash wild rice salad with cranberries and fennel

    November 15, 2017 by Caroline's Cooking

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    Easy to make, colorful and flavorful, this butternut squash wild rice salad is such a bright and delicious choice for a potluck, on a Holiday table or in your lunch box! 

    Jump to Recipe
    Bowl of butternut squash wild rice salad with cranberries and fennel

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    One of the things I love about this time of year is lots of roasted vegetables, particularly roots. One of our favorite meals in colder months is a roasted chicken with a range of roasted vegetables like carrots, squash (like maple roasted buttercup squash), beets and parsnips.

    That said, they can seem either a bit heavy or get same-y if you have them too often. This wild rice salad is a great way to enjoy seasonal fall flavors in a bit of a lighter way.

    Spoon in bowl of butternut squash wild rice salad with cranberries and fennel

    The combination of soft, gently sweet butternut squash, nutty wild rice, crunchy fresh fennel and sweet dried cranberries works really well, especially rounded off with the light orange dressing.

    I've combined squash and wild rice before in my acorn squash wild rice salad, but this is a little lighter and has slightly sweeter flavors between the butternut squash, cranberries and orange dressing.

    pouring dressing over salad

    How to make this butternut squash wild rice salad

    • Peel and dice the squash, toss in oil and roast.
    • Cook the wild rice until just cooked then allow to cool.
    • Finely dice the fennel and add to the rice along with the squash, cranberries and sunflower seeds.
    • Whisk together the dressing ingredients, pour over the salad, mix through and serve.

    This salad might look like it has a few steps, but you can make it easier by making ahead.

    Make ahead tips

    You can easily roast the squash while you are cooking other things, and put the rice on to cook as well. Allow them to cool then refrigerate both - they will keep for a day or two before you need them.

    Alternatively, make up the salad and refrigerate it once made. Since there's nothing in there that wilts, it's ideal to make ahead and take either to a potluck or pack for lunch (and if you need more ideas, try some of these make ahead salads).

    butternut squash wild rice salad viewed from side

    This butternut squash wild rice salad with cranberries and fennel is a delicious, light but filling taste of fall that has so many uses. Lots of great flavors and textures, it's a healthy lunch or side you'll love.

    Try these other fall salads:

    • Pear gorgonzola salad with candied pecans
    • Beet apple salad with maple vinaigrette
    • Vegan lentil salad with roasted Brussels sprouts
    • Apple celeriac salad with bacon
    • Plus get more ideas for make ahead salads and fall recipes. 
    Butternut squash wild rice salad with cranberries and fennel
    Print Recipe
    5 from 5 votes

    Butternut squash wild rice salad with cranberries and fennel

    A tasty mix of textures and flavors, this salad is not too heavy but satisfyingly filling. A true taste of fall.
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Lunch, Side Dish
    Cuisine: American
    Servings: 2 as lunch, more as side
    Calories: 525kcal
    Author: Caroline's Cooking
    SaveSaved!

    Ingredients

    For the salad

    • 10 oz butternut squash 285g, peeled and deseeded weight
    • 1 tbsp olive oil
    • ½ cup wild rice 85g
    • ¾ cup fennel 90g, diced
    • ½ cup dried cranberries 80g
    • ¼ cup sunflower seeds 40g, pepitas

    For the dressing

    • ¼ cup orange juice
    • ½ tbsp olive oil
    • ½ tbsp apple cider vinegar
    • 1 tsp maple syrup
    • ½ clove garlic

    Instructions

    • Preheat oven to 400F/200C. Dice the squash approx 1in/2.5cm and toss with the oil in a roasting dish. Roast for approx 40 mins then allow to cool.
    • As the squash is cooking, cook the wild rice according to packet instructions but on the less-done side (I found covered with 1 ¼ cups water, brought to boil and simmered approx 40 mins). Drain any excess water and allow to cool. Both the squash and rice can be cooked ahead and allowed to cool and kept refrigerated for a day or two before making up salad.
    • Finely dice the fennel and add to the rice along with the squash, cranberries and sunflower seeds.
    • Mix together the dressing ingredients (either whisk or shake in a small jar) and pour over the salad. Toss gently and serve or pack into containers to transport - works well taken for a potluck or in lunch box. 

    Nutrition

    Calories: 525kcal | Carbohydrates: 83g | Protein: 11g | Fat: 20g | Saturated Fat: 2g | Sodium: 29mg | Potassium: 974mg | Fiber: 9g | Sugar: 28g | Vitamin A: 15175IU | Vitamin C: 49.2mg | Calcium: 105mg | Iron: 3.1mg

    See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

    See more cranberry ideas:

    • Cranberry Gremolata from Culinary Adventures with Camilla
    • Cranberry Orange Relish from Books n' Cooks
    • Orange Cranberry Sweet Rolls from A Kitchen Hoor's Adventures
    • Roasted Green Beans with Cranberries from Making Miracles
    • Slow Cooker Cranberry BBQ Chicken from Jonesin' For Taste
    • Slow Cooker Cranberry Pot Roast from Everyday Eileen
    • White Cheddar and Cranberry Dip from Sew You Think You Can Cook
    • White Chocolate Cranberry Blondies from House of Nash Eats

    Remember to pin for later!

    Easy to make, colorful and flavorful, this butternut squash wild rice salad with cranberries and fennel would be perfect for a potluck, on a Holiday table or in your lunch box. It's perfect for making ahead, not too heavy but filling enough to make a light meal. So many possibilities to enjoy! #potluck #salad #thanksgiving #vegetarian #wildrice

    Easy to make, colorful and flavorful, this butternut squash wild rice salad with cranberries and fennel would be perfect for a potluck, on a Holiday table or in your lunch box. It's perfect for making ahead, not too heavy but filling. #potluck #salad #thanksgiving #vegetarian #wildrice

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    Reader Interactions

    Comments

    1. Sue L

      September 30, 2020 at 6:23 am

      5 stars
      I've been looking for a wild rice salad. This one looks perfect - just what I need for Thanksgiving!

      Reply
      • Caroline's Cooking

        October 01, 2020 at 4:54 am

        Glad to hear! Hope you enjoy, this has such a lovely combination of flavors and textures.

        Reply
    2. Charla

      September 21, 2020 at 7:33 am

      5 stars
      I have some wild rice that is gathering dust in the pantry. I'm looking forward to making this awesome dish.

      Reply
      • Caroline's Cooking

        September 21, 2020 at 8:27 am

        Perfect! I hope you enjoy this combination as much as we did.

        Reply
    3. Sandhya Hariharan

      September 19, 2020 at 6:30 am

      5 stars
      Such a beautiful butternut squash salad . I love that flavorful dressing with orange juice ! So delicious.

      Reply
      • Caroline's Cooking

        September 20, 2020 at 8:25 am

        Thank you, the dressing really pairs so well, I think.

        Reply
    4. Liz @ Books n' Cooks

      November 18, 2017 at 7:11 am

      Such a beautiful, bright side dish!

      Reply
      • Caroline's Cooking

        November 25, 2017 at 8:58 pm

        Thnaks Liz, I love the colors and the flavors too.

        Reply
    5. Ellen

      November 16, 2017 at 9:32 am

      You know it's delicious with all those beautiful colors!

      Reply
      • Caroline's Cooking

        November 16, 2017 at 10:41 pm

        So very true, thanks Ellen!

        Reply
    6. Christie

      November 15, 2017 at 7:35 pm

      5 stars
      All those colors and textures look so delicious!! This is definitely going on the menu.

      Reply
      • Caroline's Cooking

        November 16, 2017 at 10:42 pm

        Thanks Christie, it's a great combination, and so versatile too.

        Reply

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