Description
A delightful blend of flavors and textures featuring nutty wild rice, crunchy pecans, sweet dried fruits, and fresh vegetables, perfect for autumn gatherings.
Ingredients
Scale
- 1 cup wild rice
- 2 cups vegetable broth
- 1 cup diced butternut squash
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
- 1/2 cup diced apples
- 1/4 cup chopped green onions
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Rinse the wild rice under cold water. In a pot, combine the rice and vegetable broth. Bring to a boil, then reduce heat and simmer for about 45 minutes until tender. Drain excess liquid and set aside to cool.
- Preheat the oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized. Let cool.
- In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper to make the dressing.
- In a large bowl, mix cooled wild rice, roasted butternut squash, chopped pecans, dried cranberries, diced apples, and green onions. Drizzle dressing over the salad and toss gently to combine. Serve immediately or chill for an hour to let flavors meld.
Notes
- For a nut-free version, replace pecans with sunflower seeds.
- Ensure broth is plant-based for a vegan option.
- Quinoa can be used instead of wild rice for a gluten-free option.
- Consider toasting the pecans for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Fall Harvest, Wild Rice Salad, Pecans, Thanksgiving, Healthy Salad