Butternut squash wild rice salad

5 from 4 votes

Butternut squash wild rice salad

A tasty mix of textures and flavors, this salad is not too heavy but satisfyingly filling. Perfect for lunch, as a side and more.

Prep Time15

Cook Time45

Total Time1

Course: Lunch, Side Dish

Cuisine: American

Servings: approx as side or less if main dish

Calories: 276kcal

Author: Caroline

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Ingredients

For the salad

12 oz butternut squash peeled and deseeded weight
1 tbsp olive oil
½ cup wild rice
¾ cup fennel
½ cup dried cranberries
¼ cup pumpkin seeds (pepitas)

For the dressing

3 tablespoon orange juice
1 ½ tablespoon olive oil recommend virgin or extra virgin
½ tablespoon apple cider vinegar
1 teaspoon maple syrup
½ clove garlic minced/crushed
1 pinch salt
1 pinch black pepper

Instructions

Preheat oven to 400F/200C. Peel and remove the seeds and any stringiness around the seeds if starting from a whole squash. Dice the squash into approximately 1in/2.5cm cubes, place in a single layer in a baking dish or baking sheet/tray and drizzle over the oil. Toss gently to evenly coat with the oil then roast for approximately 40 minutes until the squash is tender. Set aside and allow to cool.
As the squash is cooking, cook the wild rice according to packet instructions, typically with twice the volume of water as rice, brought to a boil and simmered approximately 40 minutes. 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 the salad.
Finely dice the fennel and add to the rice along with the squash, cranberries and pumpkin seeds/pepitas.
Whisk or shake together the dressing ingredients - orange juice, olive oil, vinegar, maple syrup, garlic, salt and pepper - so everything is well blended. Pour the dressing over the salad and toss gently. Serve or pack into containers to transport or store - it works well taken for a potluck or in lunch box, and also keeps a day or two in the fridge.

Video

Notes

I use pure wild rice for this, but you could also use a wild rice blend, if you prefer, that tends to include eg brown rice and sometimes other rice like red rice in the mix as well.

Nutrition

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