If you’re looking for a vibrant, hearty, and flavorful dish to brighten your table, this Harvest Wild Rice Salad Recipe is an absolute winner. Packed with nutty wild rice, sweet roasted butternut squash, tangy pomegranate seeds, and creamy feta, every bite bursts with delightful texture and color. It’s a celebration of autumn’s best flavors combined into a dish that’s as nourishing as it is beautiful, perfect for a family meal or to impress guests at your next gathering.
Ingredients You’ll Need
Don’t let the simplicity of this ingredient list fool you — each component here plays a vital role in crafting a deliciously balanced salad. From the earthy richness of wild rice to the bright zing of the homemade dressing, every element contributes unique taste and texture.
- Butternut squash (1 pound, peeled, deseeded, and cubed): Roasting brings out its natural sweetness and gives the salad a warm, tender contrast.
- Oil (1 tablespoon): Used to coat the squash for roasting, ensuring caramelization without sticking.
- Salt (1/4 teaspoon plus to taste): Enhances all the flavors and balances sweetness and acidity.
- Black pepper (to taste): Adds a subtle kick to keep the flavors lively.
- Olive oil (5 tablespoons): The base of the tangy dressing, adding richness and smoothness.
- Orange juice (2 tablespoons): Brings a fresh, citrus brightness that lifts the entire salad.
- White wine vinegar or apple cider vinegar (2 tablespoons): Adds acidity that cuts through the richness and wakes up the palate.
- Honey (2 teaspoons): A touch of sweetness that complements the roasted squash and tart pomegranate.
- Mustard (1 teaspoon): Provides a subtle depth and slight pungency in the dressing.
- Wild rice mix (1 cup): The hearty grain base giving nutty flavor and chewy texture.
- Chopped arugula (3 cups): Adds peppery freshness and vibrant green color.
- Pomegranate seeds (1/2 cup): Bursts of juicy tartness that also make the salad festive and beautiful.
- Crumbled feta cheese (5 ounces): Creamy and salty, a perfect counterpoint to the sweet and tart notes.
How to Make Harvest Wild Rice Salad Recipe
Step 1: Roast the butternut squash
Preheat your oven to 430°F. Toss the cubed butternut squash with oil, a pinch of salt, and fresh black pepper in a large metal roasting pan. Roasting at high heat for 15 to 20 minutes allows the squash to soften nicely and develop those golden, caramelized edges that add incredible flavor and texture to your salad.
Step 2: Prepare the dressing
This dressing is a simple yet magical combination of olive oil, orange juice, vinegar, honey, and mustard. Whisk or shake all the ingredients together until well combined. The blend of sweet, tangy, and savory notes in this dressing is what truly makes the salad sing. Keep it covered in the fridge until you’re ready to toss everything together—perfect for prepping ahead.
Step 3: Cook and cool the wild rice
Follow the package directions to cook your wild rice mix until tender but still chewy. Once cooked, rinse the rice gently under cold water using a fine mesh sieve to cool it quickly and stop the cooking process. Cooling is key so the salad doesn’t wilt the arugula or make the feta soggy later on.
Step 4: Assemble the salad
Now for the fun part! Combine the cooled wild rice with fresh arugula, ruby-red pomegranate seeds, creamy feta, and the beautifully roasted butternut squash. Drizzle on your homemade dressing and toss gently until everything is perfectly coated. If you’re making the salad ahead, wait to add the arugula until right before serving to keep it crisp and fresh.
How to Serve Harvest Wild Rice Salad Recipe
Garnishes
Elevate the salad’s presentation with a few thoughtful touches. Sprinkle extra pomegranate seeds or crumbled feta on top for an inviting pop of color. Toasted pecans or walnuts can also add a wonderful crunch and extra nutty flavor that pairs beautifully with the rice and squash.
Side Dishes
This salad is quite hearty on its own, but it also pairs beautifully with grilled chicken, roasted turkey, or even a simple salmon fillet. For a vegetarian meal, serve alongside warm crusty bread or a bowl of creamy soup to balance the fresh, tangy notes in the salad.
Creative Ways to Present
Looking to wow your guests? Serve the Harvest Wild Rice Salad Recipe in hollowed-out acorn squash halves for a festive and rustic presentation. Alternatively, layering it in a clear glass bowl lets the vibrant colors shine through, turning your salad into a centerpiece as well as a delicious dish.
Make Ahead and Storage
Storing Leftovers
Leftover Harvest Wild Rice Salad Recipe keeps well in an airtight container in the refrigerator for up to three days. To preserve the freshness of the arugula, it’s best stored separately and added just before serving.
Freezing
Because of the fresh greens and delicate dressing, freezing this salad is not recommended. The texture of the arugula and feta won’t hold up well to freezing, and the dressing may separate or become watery upon thawing.
Reheating
If you want to enjoy leftovers warm, gently reheat just the wild rice and butternut squash portion in a skillet or microwave, then toss with fresh arugula, pomegranate, feta, and dressing freshly added afterward. This way, you retain all the bright flavors and textures.
FAQs
Can I use pre-cooked wild rice to save time?
Absolutely! Pre-cooked wild rice can speed up the preparation. Just be sure to cool it completely before mixing with the other ingredients to maintain the salad’s fresh texture.
Is there a substitute for arugula?
If you’re not an arugula fan, baby spinach or mixed salad greens work wonderfully. They offer a milder flavor but still add that necessary leafy texture and freshness.
Can this salad be made vegan?
Yes, you can easily make the Harvest Wild Rice Salad Recipe vegan by swapping out feta cheese for a dairy-free alternative or adding toasted nuts or seeds for extra richness and protein.
How spicy is this salad?
This salad is not spicy at all; it balances sweet, tangy, and savory flavors beautifully, making it suitable for all taste preferences, including kids and guests who prefer milder dishes.
What type of wild rice mix should I use?
Any wild rice blend that includes long grain brown rice or other heirloom grains will work well. Just cook according to the package instructions and allow it to cool before assembling the salad.
Final Thoughts
I can’t recommend this Harvest Wild Rice Salad Recipe enough for anyone who loves a dish that’s as beautiful as it is delicious. It’s a fantastic way to use seasonal ingredients in a simple yet impressive way, perfect for fall or any time you want to bring a touch of harvest goodness to your table. Give it a try—you’ll be amazed at how something so straightforward can become a family favorite.
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Harvest Wild Rice Salad Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Harvest Wild Rice Salad is a colorful, nutritious dish perfect for fall and winter meals. Featuring tender roasted butternut squash, nutty wild rice, peppery arugula, sweet pomegranate seeds, and tangy feta cheese, all brought together with a bright citrus vinaigrette dressing, this salad is both hearty and refreshing. It’s ideal as a main or side dish and offers a wonderful balance of textures and flavors.
Ingredients
Roasted Butternut Squash
- 1 pound butternut squash, peeled, deseeded, and cubed
- 1 tablespoon oil (vegetable or canola oil recommended)
- 1/4 teaspoon salt
- Black pepper, to taste
Dressing
- 5 tablespoons olive oil
- 2 tablespoons orange juice
- 2 tablespoons white wine vinegar or apple cider vinegar
- 2 teaspoons honey
- 1 teaspoon mustard (Dijon or yellow mustard)
- Salt and black pepper, to taste
Salad Components
- 1 cup wild rice mix
- 3 cups chopped arugula
- 1/2 cup pomegranate seeds
- 5 ounces crumbled feta cheese
Instructions
- Roast Butternut Squash: Preheat your oven to 430°F. In a large metal roasting pan, toss the cubed butternut squash with 1 tablespoon of oil, 1/4 teaspoon salt, and black pepper to taste. Spread the squash evenly and roast for 15 to 20 minutes until the pieces are soft and beginning to brown on the edges. Remove from the oven and set aside to cool slightly.
- Make the Dressing: In a bowl or a jar with a lid, combine 5 tablespoons of olive oil, 2 tablespoons of orange juice, 2 tablespoons of white wine or apple cider vinegar, 2 teaspoons honey, 1 teaspoon mustard, and salt and black pepper to taste. Whisk or shake well until all ingredients are emulsified. Store in the refrigerator covered until ready to use, up to two days.
- Cook the Wild Rice: Follow the package instructions to cook 1 cup of wild rice mix until tender. Once cooked, drain and rinse under cold water using a fine mesh sieve to quickly cool the rice. Allow it to drain completely before assembling the salad.
- Assemble the Salad: In a large bowl, combine the cooled wild rice with 3 cups of chopped arugula, 1/2 cup of pomegranate seeds, 5 ounces of crumbled feta cheese, and the roasted butternut squash. Drizzle the prepared dressing over the salad and toss gently to evenly coat. Serve immediately. If preparing ahead, omit the arugula when assembling and add it just before serving to maintain freshness and texture.
Notes
- Roast the butternut squash until just tender for the best texture; over-roasting can make it mushy.
- Wild rice mix cooking times vary by brand, so check package directions carefully.
- To make this salad vegan, omit the feta cheese or substitute with a plant-based cheese.
- Prepare the dressing in advance to save time on the day of serving.
- The salad can be served warm but is best enjoyed at room temperature or chilled.
