Roasted Butternut Squash Wild Rice Salad with Apple and Cranberries
We love this Roasted Butternut Squash Wild Rice Salad with Apple and Cranberries so much that we can't save it just for the holidays!
Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Servings: 8 servings
For the salad:
- 2 ½ cups water
- 1 ½ cups wild rice
- 5 cups butternut squash about 1 medium squash, peeled, seeded, and cut into 1-inch cubes
- 1 ½ tablespoons olive oil
- ¾ cup pecans
- 1 large apple cut into ½-inch pieces
- ½ cup dried cranberries
- ¼ cup finely chopped shallot or red onion
- fresh rosemary for garnish, if desired
For the dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- 1/8 teaspoon pepper
Place water and rice in a medium saucepan and bring to a boil. Cover, reduce heat to a low simmer, and cook for 40-45 minutes until water is absorbed. Remove from heat and let stand for 10 minutes with the lid still on. Fluff with a fork.
Meanwhile, preheat oven to 425 degrees F. Place butternut squash on a rimmed baking sheet and toss with the 1 ½ tablespoons of olive oil. Roast in the preheated oven for 35-40 minutes, turning once halfway through, until tender.
Toast the pecans by placing them in a small skillet over medium heat until fragrant. Watch them closely as they can go from toasted to burnt quickly.
In a large bowl, combine the cooked rice, roasted squash, toasted pecans, apple pieces, dried cranberries, and shallot.
In a small bowl, whisk together all dressing ingredients. Pour dressing over the salad and toss gently to combine. Salad can be served warm, at room temperature, or chilled.
Serving: 1/8 recipe | Calories: 338kcal | Carbohydrates: 46g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Sodium: 90mg | Potassium: 498mg | Fiber: 5g | Sugar: 13g | Vitamin A: 9315IU | Vitamin C: 19.4mg | Calcium: 59mg | Iron: 1.5mg
Nutrition information is only an estimate.
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