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Roasted Butternut Squash & Wild Rice Autumn Salad

Roasted Butternut Squash & Wild Rice Autumn Salad

Tender cubes of caramelized roasted butternut squash tossed with nutty wild rice, baby arugula, sweet dried cranberries, creamy goat cheese, and crunchy toasted pecans. Finished with a warm maple apple cider vinaigrette for the quintessential autumn salad.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 generous bowls
Course: Holiday Sides, Salad, Side Dish
Cuisine: American, Autumn Harvest
Calories: 320
Ingredients Method Nutrition

Ingredients
  

Caramelized Squash & Grains Foundation
  • 1 medium (approx 3 lbs) butternut squash peeled, seeded, and cut into 3/4-inch cubes
  • 2 tbsp extra virgin olive oil for roasting
  • 1 cup wild rice blend rinsed thoroughly
  • 2.5 cups vegetable broth or water for simmering wild rice
  • 1/2 tsp ground cinnamon & kosher salt for seasoning the roasted squash
Salad Greens & Harvest Mix-Ins
  • 4 cups baby arugula or baby spinach washed and dried
  • 1/2 cup dried cranberries for tart chewiness
  • 1/2 cup raw pecan halves toasted in a dry skillet until fragrant
  • 1/3 cup creamy goat cheese or feta crumbled (optional for tangy creaminess)
  • 1/4 cup roasted pumpkin seeds (pepitas) adds savory autumn crunch
Warm Maple Apple Cider Vinaigrette
  • 1/3 cup extra virgin olive oil cold-pressed
  • 3 tbsp raw apple cider vinegar with the mother
  • 2 tbsp pure Grade A maple syrup natural sweetener
  • 1 tsp Dijon mustard emulsifies the dressing
  • 1 clove fresh garlic finely grated
  • 1/2 tsp fine sea salt & freshly cracked black pepper to taste

Method
 

Step-by-Step Cooking Walkthrough
  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Combine wild rice and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 40 to 45 minutes until tender yet chewy. Fluff with a fork and let cool slightly.
  3. Toss cubed butternut squash with olive oil, ground cinnamon, salt, and black pepper on the baking sheet. Spread into a single layer.
  4. Roast at 400°F for 25 to 30 minutes, flipping halfway through, until edges are caramelized deep golden brown and centers are fork-tender.
  5. In a glass jar, shake together olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, minced garlic, sea salt, and pepper until emulsified.
  6. In a wide salad bowl, arrange fresh baby arugula. Top with the warm roasted squash, cooked wild rice, dried cranberries, toasted pecans, and pumpkin seeds.
  7. Drizzle generously with maple cider vinaigrette, scatter crumbled goat cheese over the top, and serve warm or at room temperature.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 44gProtein: 6.8gFat: 15gSaturated Fat: 3.2gCholesterol: 8mgSodium: 260mgPotassium: 580mgFiber: 5.6gSugar: 14gCalcium: 95mgIron: 2.8mg

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