Wild Rice & Butternut Squash
Last Updated on December 5, 2024 by Liz Thomson
This wild rice and butternut squash recipe is the perfect way to highlight seasonal produce. It’s hearty, colorful, and delicious! Give this one a try.
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!
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!
Wild Rice & Butternut Squash
This wild rice and butternut squash recipe is the perfect way to highlight seasonal produce. It’s hearty, colorful, and delicious! Give this one a try.
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 1 hours
- Total Time: 1 hour 10 minutes
- Yield: Serves 8
- Category: Salad
- Method: Oven
- Cuisine: American
- Diet: Vegan
Ingredients
- 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
Instructions
- Preheat the oven to 450 degrees.
- Cook the wild rice according to package directions.
- Spray a cookie sheet with non-stick spray and spread the butternut squash into an even layer.
- 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.)
- 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.
- Mix together the olive oil, honey, and vinegar.
- Toss all the ingredients together in a bowl and serve at room temperature or slightly chilled.
