Balsamic Roasted Winter Squash and Wild Rice Salad
- Total Time
- 2 hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1cup wild rice
- 3½cups water or stock (chicken or vegetable)
- Salt to taste
- 2pounds kabocha or butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1½ to 1¾ pounds)
- Salt to taste
- 1tablespoon balsamic vinegar
- 3tablespoons extra virgin olive oil
- 2tablespoons fresh lemon juice (more to taste)
- 1garlic clove, minced or puréed
- 1teaspoon Dijon mustard
- 3tablespoons walnut oil, or substitute extra virgin olive oil
- ½cup chopped fresh herbs, like parsley, chives, tarragon
- ½cup diced celery
- 15- or 6-ounce bag baby arugula or spinach
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
309 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 42 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 8 grams protein; 924 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Rinse the wild rice. Bring the water or stock to a boil in a medium saucepan, add salt to taste and the rice. Bring back to a boil, reduce the heat, cover and simmer 45 minutes, until the rice is tender and has begun to splay. Drain through a strainer, return to the pot and cover the pot with a clean dishtowel. Return the lid to the pot and let sit for 10 minutes
- Step 2
Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. Place the squash in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat
- Step 3
In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt to taste and mustard. Whisk in the remaining olive oil and the walnut oil
- Step 4
Combine the wild rice, squash, herbs and celery in a large bowl. Toss with the dressing. Add salt and pepper to taste. Line a platter, individual plates or a wide salad bowl with the baby spinach or arugula. Top with the salad and serve
Tip
- Advance preparation: This salad holds well for a couple of days in the refrigerator, without the arugula or spinach
Private Notes
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Cooking Notes
Jennifer
Prepared this with butternut squash and it was delicious! Used 1 C uncooked "wild rice mix" of brown basmati and wild rice (yields about 3 C cooked rice). Used olive oil throughout (no walnut oil on hand), and omitted the chives (personal preference). The rice, squash, tarragon and all the other ingredients worked so well together. Served the rice salad over a bed of arugula. It looked beautiful and tasted fantastic! It was a home run!
Owlsing
Delicious!! I had the leftovers for lunch one afternoon. I also had a half of an avocado, which I added to this salad. OMG! The flavors were out of this world! I'll definitely make this again.
Joe
Very tasty meal. I used one of our last butternut squash from the garden and roasted it in our brick oven with mushrooms while separately caramelizing onions. Living in Minnesota, we have access to excellent wild rice and are always looking for good recipes like this. Thank you!
Liz L
I’ve used a bunch of different roasted veggies - carrots, beets, squash - always delicious. Dressing is a bit mild for me so I dial up the garlic and the mustard and increase the quantity.
Cassandra
I used dried tarragon the first time, it is so much better with fresh tarragon.
rkurk
Followed recipe exactly and loved it. Nice flavors from dressing and herb, used parsley and chives as had them on hand. Next time will add dried cranberries for another taste dimension. Leftovers great the next day also.
Nancy
This is delicious! I added the arugula into the salad. Used all olive oil. Added some green onions and fresh tarragon.
Carey
Random but shockingly good combination of flavors and textures. Couldn’t wrangle together a full half cup of chives so I added some spare green onions and those worked well. This would be good for feeding a group.
Orli
absolutely loved this - perfect single side dish for a casual roast chicken dinner at home with friends. suggestion: be sure and cook rice to package directions vs recipe.
pamelack
I doubled the recipe and added about 1(2 cup presoaked dried cranberries, lightly chopped, and about 1/2 cup roasted and chopped hazelnuts. Cooled the rice then the squash before putting together. Add all ingredients, then added dressing,then squash and mixed by hand so as not to smash the squash. This was a butternut we grew and was quite brightly colored and flavorful. This was a real hit at our family holiday potluck.
Sue
Making any of Martha Rose's recipes is like receiving a warm hug from a caring friend. They are nourishing, flavorful, and accessible. I always feel better having making them, and this recipe is a delight. I cut it in half to serve my husband and myself, but after the first bite I instantly regretted I hadn't made the full recipe. I give thanks for Martha Rose!
Sheila
I will make this but wondering if I substituted farro for the wild rice how that would taste. Any thoughts?
kat
Did not have wild rice and used red quinoa instead; tosse in the celery leaves too, and skipped the greens to serve canned sardines on top for some protein. Delicious it was!
CSN
Yum. Made exactly as directed and was very pleased with the outcome. Delicious. Wondered if some chopped toasted walnuts might be a good addition for texture.
JoAnn
This was delicious! Used butternut squash, parsley and celery leaves. Tossed in some smoked salmon and an extra drizzle of lemon on top. Will make again and can see where other roasted would work great - carrots, parsnips. Can’t wait to try!
Kathleen
My squash made 4c so recipe was doubled. Took closer to 40 min to cook 1cm cubed. Used red rice and brown rice, cooked with the garlic. Used less oil than called for, and no herbs. Ate plain, not on greens. Nice side dish.
CO
Served over arugula. Would be good as a side for thanksgiving without the greens.
CO
Served over arugula. Would be good with toasted pecans and cranberries. Would be a good thanksgiving side.
Liz L
I’ve used a bunch of different roasted veggies - carrots, beets, squash - always delicious. Dressing is a bit mild for me so I dial up the garlic and the mustard and increase the quantity.
moniqueleana
For the my fellow instant pot fanatics: 1 part wild rice to 1 ¼ parts water, on high 28-30 minutes, 10 minute natural release, then quick release any remaining pressure. Also roasted the squash with thyme which pairs so well with the balsamic and finishing vinaigrette. So yummy!
Leah
So good! I doubled the balsamic and added some fresh pomegranate seeds as well... We ate it all in one sitting so I just tossed in the arugula rather than fussing about a bed. Added some chopped radicchio as well for an extra pop of color. Will definitely be making this again.
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