Wild Rice Salad with Butternut Squash
A colorful mix that incorporates so many beautiful flavors of autumn and winter: dark leafy greens, tender roasted butternut cubes, sweet dried fruit, crunchy pecans, and a bright homemade vinaigrette with a hint of citrus.
Ingredients
For the Salad:
- 1/2 cup wild rice see note
- 16 ounces butternut squash peeled and cubed
- 1-2 Tablespoons extra-virgin olive oil
- kosher salt and black pepper
- 4-6 large handfuls fresh baby spinach roughly chopped
- 1/4 medium red onion thinly-sliced
- 1/2 cup dried cherries or cranberries
- 1/2 cup toasted or candied pecans
For the Dressing:
- 1/3 cup extra-virgin olive oil
- 3 Tablespoons orange juice
- 2 Tablespoons maple syrup or honey
- 2 Tablespoon apple cider vinegar
- 1 Tablespoon Dijon mustard
- 1/4 teaspoon garlic powder
- kosher salt and black pepper
Instructions
- Prepare rice according to package directions; set aside to cool. (This may take up to an hour if starting with true wild rice; if you’re in a hurry, substitute a quick-cooking rice packet or mix.)1/2 cup wild rice
- While the rice cooks, roast the butternut squash. Preheat the oven to 425°F and place the peeled cubes of squash on a large rimmed baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Transfer to the oven and roast for 20-25 minutes, until the cubes are golden brown on the edges and fork tender throughout. Set aside to cool.16 ounces butternut squash, 1-2 Tablespoons extra-virgin olive oil, kosher salt and black pepper
- To make the dressing, combine olive oil, orange juice, maple syrup or honey, apple cider vinegar, mustard, garlic powder, and ¼ teaspoon each kosher salt and black pepper in a small blender or food processor. Blitz to combine. Dip a piece of spinach into the dressing to sample; adjust seasoning to taste. (See note.)1/3 cup extra-virgin olive oil, 3 Tablespoons orange juice, 2 Tablespoons maple syrup or honey, 2 Tablespoon apple cider vinegar, 1 Tablespoon Dijon mustard, 1/4 teaspoon garlic powder, kosher salt and black pepper
- When ready to assemble the salads, combine spinach, red onion, and wild rice in a large bowl. Add a drizzle of dressing, then toss to combine.4-6 large handfuls fresh baby spinach, 1/4 medium red onion
- Top with roasted squash cubes, dried cherries or cranberries, and pecans. Add more dressing to taste and enjoy right away.1/2 cup dried cherries or cranberries, 1/2 cup toasted or candied pecans
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Notes
- Wild Rice Substitutions: Cooking wild rice from scratch is super simple but takes a little while. If you’re in a hurry or just don’t want to deal with it, substitute a quick-cooking rice packet or mix. You can also leave it out entirely or substitute pearl couscous, pastina, quinoa, etc.
- Wild Rice Amount: You may want to add all of the cooked wild rice or just a few handfuls—let your own taste be your guide. Extra cooked wild rice keeps well in the refrigerator for at least 3-4 days and is really good as a simple side to chicken skillets or mixed into soups.
- Adjusting the Dressing to Taste: My favorite tip for making salad dressings is to dip a lettuce leaf—spinach leaf in this case—into the dressing as a taste-test. This gives you an indication of what the dressing will taste like on the greens, which can make it easier to tell whether you like it as-is or would prefer a little more of anything. More sweetness=more maple syrup or honey; more tang=more orange juice or vinegar; more kick=more pepper; more overall flavor=more salt.
- Dressing: Alternatively, you can make the dressing just by shaking it by hand in a large tightly-lidded jar; be sure to shake it really well to get everything evenly combined. The mustard will help emulsify the other ingredients.
- Extra Dressing: Extra will keep well in the refrigerator for at least 3-4 days.
- Recipe: Inspired by Little Spice Jar.