Butternut squash wild rice salad

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. Make ahead in part or full, it's tasty, colorful and versatile.

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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 with squash, cranberries and fennel is a great way to enjoy seasonal fall flavors in a bit of a lighter way.

It's a delicious combination of textures, both soft and crisp, lots of savory flavors with a touch of sweet in there too. And the orange dressing rounds it all out perfectly.

What is wild rice?

What's generally sold as wild rice is one of four species, three of which are native to the US. Wild rice is technically not a rice, though it belongs to the same family of plants, oryza, as cultivated rice, but different genus within that. Instead it's a marsh grass native to the Great Lakes region. It was eaten by indigenous people and while it still grows wild, most commercial varieties are cultivated.

It has increased in popularity due to it's nutritional value and flavor. It takes longer to cook than rice but it's also almost impossible to overcook - it keeps it's nutty texture almost no matter what.

You'll often find wild rice sold as part of a blend, typically with brown rice and often other varieties. You can use that here if you like, though I prefer plain wild rice personally.

How to make this butternut squash wild rice salad

This dish comes together in a few short steps:

• Peel and dice the squash, toss it in oil then roast until tender.
• 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 pumpkin seeds (pepitas).
• Whisk together the dressing ingredients, pour over the salad, mix through and serve.

Yes, the roasting and cooking the rice take a little time, but both are hands off so it's all pretty easy. Plus, you can make parts of it, or all, ahead of time.

Make ahead tips

You can easily roast the squash while you are cooking other things, and make the rice ahead of time as suits 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 completely 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. Or, enjoy leftovers over the next day or two.

The mix of colors also have a bit of a festive feel, so it would also be great as part of a Thanksgiving or Christmas meal, too, for example.

This butternut squash wild rice salad with cranberries and fennel is a delicious, light but filling mix that is wonderfully versatile, too. 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
• Butternut squash farro salad
• Vegan lentil salad with roasted Brussels sprouts
• Apple celeriac salad with bacon
• Plus get more fall recipes in the archives.

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

This recipe was first shared in November 2017 and has been updated, primarily with new photos and added video.

See more cranberry ideas:

• Cranberry Gremolata from Culinary Adventures with Camilla
• 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

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