Main Dishesdeliciouslyella
Butternut Squash & Wild Rice Salad
This salad is a brilliant side dish or a lovely simple lunch, served with a big dollop of hummus on the side. The roasted butternut squash is tossed with chopped almonds, fresh coriander, sun-dried tomatoes, wild rice and a maple lime dressing, creating a lovely mix of flavours and textures.
👥 4 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
Preheat oven to 190°C fan / 375°F.
2
Place the butternut squash pieces on a large baking tray, drizzle with olive oil and sprinkle with salt. Mix well and cook for 30–⏱️ 35 minutes until soft. Then remove from the oven and set aside until needed.
butternut squash1
3
Meanwhile, cook the wild rice according to the packet instructions. Once cooked, drain and place into a large mixing bowl.
wild rice7 oz
4
Add the chopped almonds, coriander, sun-dried tomato (plus a spoonful of the oil from the jar or a drizzle of olive oil), lime juice, maple syrup and a pinch of salt.
drizzle of olive oilmaple syrup1 teaspoon
5
Finally, add the roasted butternut squash to the bowl and mix well before serving.
butternut squash1
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