Description
Delight in the vibrant flavors of this Harvest Butternut Squash & Wild Rice Salad, a perfect blend of roasted butternut squash, nutty wild rice, fresh spinach, and crunchy pecans. Drizzled with a maple dressing, this dish is not only visually stunning but also incredibly nourishing. Ideal for cozy gatherings or meal prep, it promises to evoke the essence of fall in every bite.
Ingredients
Scale
- 2 cups butternut squash (cubed)
- 1 cup wild rice
- 2 cups fresh spinach
- 1 small red onion (diced)
- 2 tbsp olive oil
- 1 tbsp maple syrup
- ½ cup pecan halves (toasted)
- ½ cup dried cranberries
- Salt and pepper to taste
Instructions
- 1. Prepare the wild rice: In a medium saucepan, combine wild rice with 3 cups of water. Bring to a boil, then reduce heat and cover. Simmer until tender (about 45 minutes).
- 2. Roast the butternut squash: Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper, then spread on a baking sheet.
- 3. Add red onions during the last 15 minutes of roasting until both are caramelized.
- 4. Combine ingredients: In a large bowl, mix cooked wild rice, roasted squash, red onions, spinach, cranberries, and toasted pecans.
- 5. Prepare the dressing: Whisk together olive oil and maple syrup before drizzling over the salad. Toss gently and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg