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Harvest Rice Salad Recipe

American · Salad · 65 min total

A hearty and colorful salad featuring wild rice blend, roasted butternut squash, dried cranberries, and pecans, tossed in a tangy maple-Dijon vinaigrette. Perfect for fall gatherings or as a make-ahead lunch.

Ingredients

• 1 cup wild rice blend (or brown rice)
• 2 cups water
• 1 small butternut squash (about 1 lb), peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped
• 1/4 cup fresh parsley, chopped
• 3 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1/3 cup extra-virgin olive oil

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine wild rice blend and water. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes or until rice is tender and liquid is absorbed. Fluff with a fork and let cool.
3. On the prepared baking sheet, toss cubed butternut squash with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer and roast for 25-30 minutes, until tender and lightly browned. Let cool.
4. In a small bowl, whisk together apple cider vinegar, maple syrup, and Dijon mustard. Slowly whisk in 1/3 cup extra-virgin olive oil until emulsified. Season with salt and pepper to taste.
5. In a large bowl, combine cooled rice, roasted squash, dried cranberries, pecans, and parsley. Drizzle with vinaigrette and toss gently to combine.
6. Serve at room temperature or chilled. Garnish with additional parsley if desired.

Tips

• For a vegan version, ensure maple syrup is used and omit any cheese garnish.
• This salad keeps well in the refrigerator for up to 3 days. Add a splash of vinegar before serving if needed.
• To make ahead, prepare all components separately and assemble just before serving.

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