Preheat oven to 425°. 2 cloves garlic, peeled and minced. Be sure to cut the butternut squash into similar-sized pieces, so it roasts evenly. In a large bowl, combine brown sugar, balsamic vinegar, oil and salt. Directions. Nutritious salad that balances flavors of butternut squash, wild rice, and fennel. Wild Rice & Butternut Squash Salad. Cook black rice and wild rice in a large pot of boiling salted water until tender, 35–40 minutes; drain and rinse, shaking off as much water as possible. Peel and dice the squash, toss in oil and roast. Add squash; toss to coat. 1 bulb fennel, cored and chopped . And now you’ve convinced me to pick up a new squash at the market today. 43 thoughts on “ Vegan Wild Rice and Butternut Squash Salad with Maple Balsamic Dressing ” Sarah @ SnixyKitchen October 14, 2014 at 3:33 pm. To remove the pomegranate arils (seeds), cut it into quarters and submerge it in water while you pry the seeds away from the pith.

1 tablespoon olive oil. Cook the wild rice until just cooked then allow to cool. This salad can be made a day or two in advance and stored in the refrigerator (return to room temperature before serving). Ingredients: 1 butternut squash, cut in half and seeds removed. Finely dice the fennel and add to the rice along with the squash, cranberries and sunflower seeds. Spruce up your rice pilaf for fall with this Wild Rice Pilaf recipe with butternut squash! To make this Roasted Butternut Squash and Wild Rice Salad, you’ll first want to get your wild rice cooking on the stove. I’m looking forward to seeing your new cookbook. 1 cup wild rice. Once the rice and squash are cooked, you’ll add toasted pecans, apple pieces, dried cranberries and shallots. Directions.

Perfect for fall, holidays or any time! Ooo! 1/2 cup currants. Place in the oven and roast for 20 minutes. Wild Rice Squash Salad Instructions: Roast the squash: Peel and chop the squash and spread on a baking sheet. In a large bowl, combine brown sugar, balsamic vinegar, oil and salt. 1/4 cup white wine vinegar. Serve sprinkled with dukkah. Transfer to a greased, foil-lined 15x10x1-in. Preheat oven to 425°. Tips for the perfect wild rice salad. Add squash; toss to coat. Whisk together the dressing ingredients, pour over the salad, mix through and serve. A delicious whole-grain salad made with wild rice, squash, almonds, cranberries and a simple balsamic vinaigrette for an easy dinner side dish or meal. Harvest Wild Rice Salad with Maple Vinaigrette is a hearty wild rice salad with roasted butternut squash, cranberries, hazelnuts and goat cheese! Preheat oven to 450°. Transfer to a greased, foil-lined 15x10x1-in. How to make this butternut squash wild rice salad. {GF, Vegan option} {GF, Vegan option} **This post was originally published in October 2014. baking pan. 1/2 cup raisins and/or. Butternut Squash and Wild Rice Salad Savoring the flavors of fall, this Butternut Squash and Wild Rice Salad is hearty and satisfying enough to serve as a main course.

Perfectly cooked wild rice, with just the right amount of earthiness and chew, balanced out with creamy, golden-browned butternut squash, paired with the savory meatiness of roasted baby bella mushrooms, and caramelized sweet onions; with tart dried cranberries, toasted pecans, and the vibrant verdence of fresh cilantro; all married together with a bright yet and savory maple-balsamic dressing.

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