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
Scale
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.
