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a wild rice salad with cubes of roasted orange squash, red cranberries, and pecans, in a wide horizontal shot in a large serving bowl on a holiday table, warm natural light, shallow depth of field, landscape orientation

Wild Rice and Butternut Squash Salad

Tender wild rice combined with roasted squash, cranberries, and a maple dressing.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup wild rice
  • 3 cups cubed butternut squash
  • 1/3 cup dried cranberries
  • 1/3 cup chopped pecans
  • 3 tbsp olive oil
  • 2 tbsp maple syrup
  • 2 tbsp apple cider vinegar

Method
 

  1. Cook the wild rice until tender, about 40 minutes, then drain.
  2. Toss the squash with a little oil and roast at 400F until caramelized.
  3. Whisk the remaining olive oil, maple syrup, and vinegar into a dressing.
  4. Combine the rice, roasted squash, cranberries, and pecans in a bowl.
  5. Pour over the dressing and toss, then serve warm or at room temperature.

Notes

This holds up beautifully, so it's great to make ahead.