Wild Rice Salad With Roasted Butternut Squash, Roas

Name: Wild Rice Salad With Roasted Butternut Squash, Roasted Chestnuts And Pomegranate Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons lemon zest; 4 tablespoons fresh lemon juice (2 med lemons); 1 medium butternut squash, peeled and seeded, cut into 1/4 inch dice; 3 tablespoons olive oil; 1 large red onion, chopped; 1 1/2 cups wild rice, rinsed; 4 cups vegetable broth; 1 dried bay leaf; 1 cup fresh chopped Italian flat-leaf parsley; 11 ounces jar roasted chestnuts, coarsely chopped; 1 cup dried cherries; 1/2 cup chopped roasted red peppers; 3/4 cup fresh pomegranate seeds; 1/2 cup pomegranate balsamic vinegar

Servings: persons

2 tablespoons lemon zest
4 tablespoons fresh lemon juice (2 med lemons)
1 medium butternut squash, peeled and seeded, cut into 1/4 inch dice
3 tablespoons olive oil
1 large red onion, chopped
1 1/2 cups wild rice, rinsed
4 cups vegetable broth
1 dried bay leaf
1 cup fresh chopped Italian flat-leaf parsley
11 ounces jar roasted chestnuts, coarsely chopped
1 cup dried cherries
1/2 cup chopped roasted red peppers
3/4 cup fresh pomegranate seeds
1/2 cup pomegranate balsamic vinegar

1
Preheat oven to 475 degrees F.
2
Toss squash with 2T olive oil and salt to taste in large baking pan and spread in single layer. Roast in oven for 15 minutes until squash just tender and transfer to bowl.
3
Cook onion in 1T olive oil in skillet over medium heat stirring occasionally until golden brown, add to bowl with squash.
4
Add bay leaf to vegetable broth in a pot and bring to a boil. Add wild rice, reduce heat and simmer for approximately 45 minutes until rice begins to split. Drain rice and remove bay leaf. Add rice to bowl with squash and onions.
5
Add pomegranate seeds, pomegranate balsamic vinegar, lemon zest, lemon juice, parsley, roasted chestnuts, roasted red peppers and dried cherries to bowl with squash, onions and rice. Serve at room temperature.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 tablespoons lemon zest, 4 tablespoons fresh lemon juice (2 med lemons), 1 medium butternut squash, peeled and seeded, cut into 1/4 inch dice, 3 tablespoons olive oil, and more.

Yes, Wild Rice Salad With Roasted Butternut Squash, Roasted Chestnuts And Pomegranate Seeds 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.

That's it — enjoy your meal!

Wild Rice Salad With Roasted Butternut Squash, Roasted Chestnuts And Pomegranate Seeds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions