Wild Rice & Butternut Squash

Maker: Liz Thomson of I Heart Vegetables

Liz is a vegetarian, personal trainer, & health coach living and working in Richmond, VA. Her goal is to help people eat healthier and live happier! Healthy doesn’t have to be complicated or expensive.


She’s a girl who loves her vegetables, plain and simple. She’s been sharing her easy vegetarian recipes on her blog, I Heart Vegetables for 10 years. This self-described “lazy cook” is all about simple recipes that anyone can make, rather than the complicated, fancy stuff. She’s on a mission to show people that eating healthy can be easy, fun, and tasty!


Website: iheartvegetables.com
Instagram: @iheartveggies
Facebook: @IHeartVegetables
Twitter: @iheartveggies
Pinterest: @elizparent

A Note From Liz:

This wild rice and butternut squash salad makes a great Thanksgiving side dish because it’s colorful and a little unexpected. Since this dish is vegan and gluten-free, everyone can enjoy it!

This recipe came about because I wanted to make something that didn’t need to be served immediately out of the oven since I knew oven space would be tight. I settled on a recipe that could be served at room temperature. I adapted this recipe from Bon Appétit and it turned out really well! This salad has made an appearance at quite a few Thanksgiving holidays!


Wild Rice Salad

  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Additional Time: 0 hours
  • Cook Time: 1 hours
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 8


  • 2 cups uncooked wild rice
  • 2 medium butternut squash, cut into 1” cubes
  • 1 pomegranate, seeded (about 3/4 cup of seeds)
  • 1 cup shelled pistachios
  • 1/4 cup olive oil
  • 2 tablespoons agave (or honey, if not vegan)
  • 1/4 cup red wine vinegar


  1. Preheat the oven to 450 degrees.
  2. Cook the wild rice according to package directions.
  3. Spray a cookie sheet with non-stick spray and spread the butternut squash into an even layer.
  4. Bake for 15 minutes then flipping the pieces over and continue to roast for 10-15 minutes. (You may need to roast it a bit longer, depending on your oven. Make sure it’s a bit brown on the sides.)
  5. Once both are cooked, spread out the cooked rice and butternut squash onto a baking tray or large piece of aluminum foil and let cool.
  6. Mix together the olive oil, honey, and vinegar.
  7. Toss all the ingredients together in a bowl and serve at room temperature or slightly chilled.

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