Caroline's Cooking

Internationally inspired recipes for everyone to enjoy - mostly healthy, always tasty

  • Recipe index
    • Breakfast/Brunch
    • Appetizer/Starter
    • Main
      • 30 minute meals
      • Seafood
      • vegetarian meals
    • Side
    • Lunch
    • Snack
    • Dessert
    • Drink
  • International recipes
  • Subscribe
  • About Caroline’s Cooking
You are here: Home / Lunch / 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 6 Comments

Pin
Tweet
Share
+1
Stumble

Easy to make, colorful and flavorful, this butternut squash wild rice salad would be perfect for a potluck, on a Holiday table or in your lunch box.

Butternut squash wild rice salad with cranberries and fennel

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 salad is a great way to enjoy the flavors in a bit of a lighter way.

Butternut squash wild rice salad with cranberries and fennelThe 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.

Butternut squash wild rice salad with cranberries and fennel, pouring on the dressingHow it’s made

This salad might look like it has a few steps, but it’s easy to make and is a great salad for making the day ahead as well. You can easily roast the squash while you are cooking other things, and put the rice on to cook as well. Then let both cool, chop the fennel and put everything together. Since there’s nothing in there that wilts, it’s ideal for making ahead and taking either to a potluck or packing for lunch (and if you need more ideas, try some of these make ahead salads).

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.

Easy to make, colorful and flavorful, this butternut squash wild rice salad would be perfect for a potluck, on a Holiday table or in your lunch box.

5 from 1 vote
Butternut squash wild rice salad with cranberries and fennel
Print
Butternut squash wild rice salad with cranberries and fennel
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

A tasty mix of textures and flavors, this salad is not too heavy but satisfyingly filling. A true taste of fall.

Course: Lunch, Side Dish
Cuisine: American
Servings: 2 as lunch, more as side
Calories: 525 kcal
Author: Caroline's Cooking
Ingredients
For the salad
  • 10 oz butternut squash 285g, peeled and deseeded weight
  • 1 tbsp olive oil
  • 1/2 cup wild rice 85g
  • 3/4 cup fennel 90g, diced
  • 1/2 cup dried cranberries 80g
  • 1/4 cup sunflower seeds 40g, pepitas
For the dressing
  • 1/4 cup orange juice
  • 1/2 tbsp olive oil
  • 1/2 tbsp apple cider vinegar
  • 1 tsp maple syrup
  • 1/2 clove garlic
Instructions
  1. 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.

  2. As the squash is cooking, cook the wild rice according to packet instructions but on the less-done side (I found covered with 1 1/4 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.

  3. Finely dice the fennel and add to the rice along with the squash, cranberries and sunflower seeds.

  4. 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 Facts
Butternut squash wild rice salad with cranberries and fennel
Amount Per Serving
Calories 525 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 2g 10%
Sodium 29mg 1%
Potassium 974mg 28%
Total Carbohydrates 83g 28%
Dietary Fiber 9g 36%
Sugars 28g
Protein 11g 22%
Vitamin A 303.5%
Vitamin C 59.6%
Calcium 10.5%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.

See all the other recipes being shared today as part of Cranberry week – follow #cranberryweek for all the tasty cranberry creations:

  • Butternut Squash Wild Rice Salad with Cranberries and Fennel from Caroline’s Cooking
  • Cranberry Almond Chicken Salad Wraps from Family Around The Table
  • Cranberry Cheeseball by The Freshman Cook
  • Cranberry Cobbler from Cookaholic Wife
  • Cranberry Gremolata from Culinary Adventures with Camilla
  • Cranberry Orange Relish from Books n’ Cooks
  • Jellied Cranberry Sauce from Palatable Pastime
  • Orange Cranberry Sweet Rolls from A Kitchen Hoor’s Adventures
  • Pear Holly Cocktail from Bear & Bug Eats
  • 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

Try these other seasonal salads:

Pear gorgonzola salad with candied pecans - quick to make, only a few ingredients but full of so much flavor.
Pear gorgonzola salad with candied pecans
This winter beet salad has only 5 ingredients but is full of great flavors from earthy beets to fragrant persimmon, topped with a delicious creamy goats cheese dressing.
winter beet salad with goats cheese dressing
Golden beet, new potato and green bean salad
golden beet, new potato and green bean salad

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. #potluck #salad #thanksgiving #vegetarian #wildrice

Pin
Tweet
Share
+1
Stumble

Filed Under: Fall flavors, Holiday ideas, Lunch, Side Tagged With: butternut squash, cranberry, fennel, pepitas, squash, vegan, vegetarian, wild rice

« Turkish-style stuffed apricots
Panettone »

Comments

  1. Christie says

    November 15, 2017 at 7:35 pm

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

    Reply
    • Caroline's Cooking says

      November 16, 2017 at 10:42 pm

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

      Reply
  2. Ellen says

    November 16, 2017 at 9:32 am

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

    Reply
    • Caroline's Cooking says

      November 16, 2017 at 10:41 pm

      So very true, thanks Ellen!

      Reply
  3. Liz @ Books n' Cooks says

    November 18, 2017 at 7:11 am

    Such a beautiful, bright side dish!

    Reply
    • Caroline's Cooking says

      November 25, 2017 at 8:58 pm

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

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Caroline's Cooking

Welcome! I'm Caroline and this is where I share recipes inspired by travels, places I want to go, or just ideas from feeding the family. Most recipes are easy to make and healthier, but there are treats too! Read More…

Subscribe to Caroline’s Cooking’s newsletter and receive an e-book of favorite sauces – it’s all FREE!

Recent Posts

  • Shrimp ceviche tostadas
  • Meyer lemon zucchini muffins
  • Vietnamese banh mi pork #SundaySupper
  • Mexican molletes
  • Keema curry (keema matar)

Search for more recipes:

More on Caroline’s Cooking

  • About Caroline’s Cooking
  • As featured…
  • Blogging resources
  • Eat the world! International recipes
  • Instagram
  • Language and measurements
  • Privacy policy
  • Recipe index
  • Subscribe

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Meta

  • Log in
  • Entries RSS
  • Comments RSS
  • WordPress.org

Copyright © 2018 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress