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Harvest Wild Rice Salad

A colorful side dish with seasonal fruits and vegetables.
Course Side Dish
Cuisine American
Keyword autumn, butternut squash, fall, harvest, kale, salad, wild rice
Prep Time 25 minutes
Cook Time 45 minutes
Servings 8 people (or 6 hungry people))

Ingredients

Salad Ingredients

  • 2 cups wild rice blend I used Lundberg brand
  • 1/2 large butternut squash or 1 whole small/medium sized squash
  • 1 tbsp + 1 tsp olive oil divided
  • 1 bunch kale de-stemmed and chopped small
  • 1 pomegranate

Dressing Ingredients

  • 2 oranges juiced
  • 2 tbsp lemon juice
  • 1/2 tsp salt or more to taste
  • 1/2 tsp pepper or more to taste
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger or more to taste
  • 2 tbsp olive oil

Toppings

  • 1/2 cup pecans roasted, chopped

Instructions

  • Preheat oven to 425°F
  • Rinse rice in a strainer and add to a medium sized pot along with 3.5 cups of water, bring to a boil
  • Once boiling, reduce heat to simmer and cook rice for about 45 minutes
  • While the rice is cooking, prepare the butternut squash
  • Peel the squash, cut in half lengthwise and scoop out the seeds
  • Chop the squash into 1/2" bite-sized pieces
  • Arrange squash on a baking tray, toss with 1 tbsp olive oil and salt, roast in preheated oven for about 30 minutes
  • While squash and rice are cooking, saute the kale in 1 tsp olive oil until wilted and bright green
  • Prepare the pomegranate seeds using this method - its so easy, I promise!
  • Make the dressing by adding all ingredients except oil to a small bowl
  • Whisk dressing ingredients to combine, then while whisking pour in olive oil
  • Once rice and squash are done, add all salad ingredients except pomegranates, to a large bowl and stir to combine.
  • Add dressing to salad and stir to combine
  • Fold in pomegranate seeds and pecans, saving a few to sprinkle on top if desired