Wild Rice and Roasted Winter Squash Salad

5 from 1 vote

Fall-inspired wild rice salad is packed with roasted winter squash, pecans, and parsley and drizzled with a sweet vinegar dressing.

Total Time1

Course: Dinner, Lunch, Salad, Side Dish

Cuisine: American

Diet: Gluten Free

Allergy: Gluten Free, Nut Free, Vegetarian

Servings:

Calories: 638kcal

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,

While this recipe is great as it, you can also substitute the wild rice for quinoa.