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  • Gluten Free
  • Vegetarian

Wild Rice and Roasted Winter Squash Salad


Thanksgiving may be over, but the parties have just begun. It’s still squash season so make sure to try out this Wild Rice and Roasted Winter Squash Salad.

A combination of wild rice with nutty flavors, roasted winter squash, tossed in with herbs, and a delicious maple dressing. It all comes together with vibrant colors and creates a stunning dish.

Squash: Winter squash holds its shape after being roasted, so it’s a great addition to a wild rice salad bowl.

Broth: Chicken or vegetable broth for flavoring the wild rice.

Herbs: Thyme and parsley.

Nut: Pecans (love these nuts this time of year).

The maple dressing is made with olive oil, vinegar, salt, and pepper to taste and maple syrup for sweetness.

Optional: Add crumbled goat cheese

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 Enjoy some more rice recipes:

The Best One Pot Chicken and Rice Plov Recipe is super easy to put together at home!

I like making this Easy and Light Chicken Meatball Soup with Rice as a family comfort food favorite.


Wild Rice and Roasted Winter Squash Salad

Fall-inspired wild rice salad is packed with roasted winter squash, pecans, and parsley and drizzled with a sweet vinegar dressing.
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Course: Dinner, Lunch, Salad, Side Dish
Cuisine: American
Allergy: Gluten Free, Nut Free, Vegetarian
Total Time: 1 hour
Calories: 638kcal



  • 3 cups chicken broth, or vegetable broth
  • 3 Tbsp butter
  • ½ tsp sea salt
  • ½ tsp dried thyme
  • 1 cup wild rice
  • 3 cups winter squash, peeled & cubed into 1/2 inch cubes
  • 2 Tbsp olive oil
  • ½ – 1 tsp salt
  • 1 tsp dried thyme
  • 1 dash black pepper
  • 1 cup pecans, chopped
  • 1 cup Italian parsley, chopped
  • goat cheese, crumbled, for topping, optional


  • 2 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • 2 Tbsp maple syrup
  • ¾ tsp sea salt
  • 1 dash black pepper


  • Bring broth, butter, salt, thyme, and wild rice to a rolling boil. Reduce heat, cover, and simmer for 40-45 minutes until rice becomes slightly puffed up. Drain off excess liquid and allow to cool a bit.
    3 cups chicken broth,, 3 Tbsp butter, ½ tsp sea salt, ½ tsp dried thyme, 1 cup wild rice
  • While rice is cooking, preheat the oven to 400°F and line a baking sheet with parchment paper. Add peeled and cubed squash, drizzle with olive oil, thyme, salt, and pepper, and roast for 40 minutes or until soft. Remove from oven and cool for 5-10 minutes.
    3 cups winter squash,, 2 Tbsp olive oil, ½ – 1 tsp salt, 1 tsp dried thyme, 1 dash black pepper
  • Add chopped pecans, chopped parsley, wild rice and winter squash to a bowl mix well.
    1 cup wild rice, 1 cup pecans,, 1 cup Italian parsley,, 3 cups winter squash,
  • In a separate bowl, whisk together olive oil, vinegar, maple syrup, salt, and pepper.
    2 Tbsp olive oil, 2 Tbsp red wine vinegar, 2 Tbsp maple syrup, ¾ tsp sea salt, 1 dash black pepper
  • Pour dressing over rice mixture, mix well, and serve. Top with optional crumbled goat cheese.
    goat cheese,


Calories: 638kcal | Carbohydrates: 63g | Protein: 12g | Fat: 41g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 2340mg | Potassium: 1044mg | Fiber: 9g | Sugar: 13g | Vitamin A: 20427IU | Vitamin C: 58mg | Calcium: 161mg | Iron: 4mg
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