Saladsclosetcooking
Harvest Wild Rice Salad
A wild rice salad with harvest apples, butternut squash and plenty of herbs in a maple balsamic vinaigrette!
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- pan
📝 Preparation Steps
1
Cook the wild rice in the broth as directed on the rice package and set aside.
2
Meanwhile, toss the squash in the oil, salt and pepper, spread out in a single layer on a baking sheet and bake in a preheated 400F/200C oven until tender, about ⏱️ 20-30 minutes, mixing half way through.
3
Meanwhile, heat the oil in a pan over medium heat, add the onion and celery and cook until they start to get tender, about ⏱️ 5 minutes.
onion, diced1 cupcelery, diced1 cup
4
Add the apple and cook until tender, about ⏱️ 5 minutes.
apple, diced1 cupapple cider vinegar1 tablespoon
5
Add the garlic, sage, thyme, and rosemary and cook until fragrant, about a minute, before removing from heat.
garlic, chopped3 clovessage, chopped (or 1/2 teaspoon dried)1 teaspoonthyme, chopped (or 1/2 teaspoon dried)1 teaspoonrosemary, chopped (or 1/2 teaspoon dried)1 teaspoon
6
When everything is ready, mix the rice, butternut, onion mixture, pecans, pepitas, cranberries and cheese.
onion, diced1 cup
7
Mix everything well and toss with the salad just before serving!
Nutrition Facts
calories
Calories 279
fat Content
Fat 20g
fiber Content
Fiber 5g
sugar Content
Sugars 12g
sodium Content
Sodium 174mg
protein Content
Protein 10g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 5mg
carbohydrate Content
Carbs 42g
saturated Fat Content
Saturated 3g
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