Wild Rice and Butternut Squash Salad

Wild Rice Salad with Butternut Squash & Cranberries

Enjoy this Wild Rice Salad with Butternut Squash & Cranberries recipe on its own for lunch or for an easy dinner. Or serve as a delicious side dish for gatherings.

5 from 1 vote
Wild Rice and Butternut Squash Salad
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Wild Rice Salad with Butternut Squash & Cranberries

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course, Salad
Cuisine: American
Servings: 6
Calories: 422kcal

Ingredients

For the Salad:

  • cups (240 g) wild rice or wild rice blend
  • cups (830 mL) water
  • 1 (2-pound/1-kg) butternut squash
  • 2 tablespoons (30 mL) neutral oil
  • ½ teaspoon (3 g) kosher or fine sea salt
  • ¼ teaspoon (0.6 g) freshly ground black pepper
  • 2 celery stalks , chopped
  • 2 cups chopped kale , stems removed
  • ½ cup (30 g) parsley, chopped
  • ½ cup (75 g) dried cranberries
  • ½ cup (55 g) pecans

For the Balsamic Vinaigrette Dressing:

  • 3 tablespoons (45 mL) balsamic vinegar
  • 3 tablespoons (45 mL) olive oil
  • ¼ teaspoon (0.7 g) cinnamon
  • 1 clove garlic , minced
  • 2 teaspoons (10 mL) Dijon mustard
  • 1 tablespoon (15 mL) pure maple syrup
  • ¼ teaspoon (1.5 g) kosher or fine sea salt
  • ¼ teaspoon (0.6 g) freshly ground black pepper

Instructions

  • Preheat the oven to 400°F.
  • In a saucepan, combine rice and water. Bring to a boil, then reduce to simmer and cook for 40 minutes, or as instructed on package. Fluff with a spoon and cover with a tea towel. Let rest.
  • Meanwhile, peel and chop the butternut squash into small bite-sized cubes. Place on a baking sheet and drizzle with oil and sprinkle with salt and pepper. Bake for 30 minutes, or until lightly golden and cooked through.
  • Prepare vinaigrette by combining all dressing ingredients in a small mixing bowl. Whisk to combine.
  • Add celery, kale, and parsley to a large mixing bowl. Toss in cranberries and pecans, and then add rice and butternut squash. Drizzle with vinaigrette and toss gently to combine.

Nutrition

Nutrition Facts
Wild Rice Salad with Butternut Squash & Cranberries
Amount Per Serving
Calories 422 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g10%
Sodium 339mg14%
Potassium 798mg23%
Carbohydrates 60g20%
Fiber 7g28%
Sugar 14g16%
Protein 9g18%
Vitamin A 15940IU319%
Vitamin C 60mg73%
Calcium 125mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Butternut Squash Cranberries Hannah Sunderani Rice Salad
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