Butternut Squash and Wild Rice Salad Recipe

Name: Butternut Squash and Wild Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup low-sodium vegetable broth; 1 cup wild rice; 1/2 cup finely diced butternut squash; 1 Tbs. balsamic vinegar, divided; 2 Tbs. pure maple syrup; 2 Tbs. whole-grain mustard; 1 Tbs. olive oil; 1/4 cup raisins; 1/4 cup minced chives, divided; 1 medium shallot, minced (2 Tbs.); 2 1/2 cups butternut squash chunks; 1 cup red seedless grapes; 1 cup fresh or thawed, frozen pearl onions, peeled; 2 Tbs. olive oil

Servings: persons

1 cup low-sodium vegetable broth
1 cup wild rice
1/2 cup finely diced butternut squash
1 Tbs. balsamic vinegar, divided
2 Tbs. pure maple syrup
2 Tbs. whole-grain mustard
1 Tbs. olive oil
1/4 cup raisins
1/4 cup minced chives, divided
1 medium shallot, minced (2 Tbs.)
2 1/2 cups butternut squash chunks
1 cup red seedless grapes
1 cup fresh or thawed, frozen pearl onions, peeled
2 Tbs. olive oil

1
To make Salad: Bring broth and 1 cup water to a boil in medium saucepan.
2
Stir in wild rice, and reduce heat to medium-low.
3
Cook, covered, 30 to 40 minutes, or until rice is tender.
4
Drain, transfer to shallow dish, and stir in butternut squash and 1 1/2 tsp.
5
balsamic vinegar.
6
Cool, then chill 1 hour, or overnight.
7
Whisk together maple syrup, mustard, oil, and remaining 1 1/2 tsp.
8
vinegar in bowl.
9
Stir into rice mixture with raisins, 2 Tbs.
10
chives, and shallot.
11
To make Roasted Fruit and Vegetables: Preheat oven to 425F.
12
Line baking sheet with parchment paper.
13
Toss together butternut squash chunks, grapes, pearl onions, and oil on prepared baking sheet; season with salt and pepper, if desired.
14
Roast 25 to 30 minutes, or until squash and onions are tender and brown.
15
Serve Roasted Fruit and Vegetables over Salad, and garnish servings with remaining 2 Tbs.
16
chives.

2269

kcal

Calories

215

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup low-sodium vegetable broth, 1 cup wild rice, 1/2 cup finely diced butternut squash, 1 Tbs. balsamic vinegar, divided, and more.

Yes, Butternut Squash and Wild Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Butternut Squash and Wild Rice Salad

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