Wild Rice Salad with Butternut Squash

The perfect autumn salad! Wild rice with roasted butternut squash, flaked almonds, cranberries, pumpkin seeds, feta cheese, olives and a zesty dressing. This salad is nutty, hearty and very satisfying.

For the Salad

1 butternut squash (small), peeled , seeded and cut into 1/2 inch squares

1 tbsp olive oil

2 tsp thyme leaves

1 cup wild rice

3 tbsp pumpkin seeds

3 tbsp flaked almonds

¼ cup cranberries

⅓ cup feta cheese

¼ cup olives

For the Dressing

2 tbsp olive oil

2 tbsp balsamic vineger

1 tbsp honey

1 tsp Dijon mustard

1 garlic clove, crushed

salt & pepper

1. Preheat the oven to 200C. Place the chopped butternut squash squares on a baking sheet and drizzle with olive oil and combine with the thyme leaves. Bake about 35-40 minutes or until the squash is golden and beginning to crisp.

2. In a saucepan bring 3 cups of water to a boil. In a sieve wash the wild rice throughly then place in the saucepan. Reduce the heat to low, cover and cook for 30-35 minutes or until the rice is soft but still chewy. Once the rice is done, strain and set aside to cool.

3. In a large bowl combine the wild rice, squash, pumpkin seeds, cranberries, flaked almonds, feta cheese and olives.

4. Whisk together the ingredients for the dressing and drizzle over the salad.

Nutrition Facts

4 servings

Serving size

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Wild Rice Salad with Butternut Squash