This winter wild rice salad is nourishing, satisfying and full of cozy flavors! Layers of wild rice, shredded kale, roasted butternut squash, pear, candied pecans, pomegranate seeds, crumbled goat cheese and a maple mustard vinaigrette.
Winter Wild Rice Salad
- Yield: 4 servings 1x
Ingredients
Roasted Butternut Squash
1 small butternut squash, peeled and cut into cubes
1 tbsp olive oil
1/4 tsp nutmeg
pinch of salt and pepper
Maple Mustard Dressing
1/3 cup olive oil
2 tbsp maple syrup
1 tsp dijon
2 tsp apple cider vinegar
1 tsp peeled and minced shallot
3/4 tsp salt
Salad
2 & 1/2 cups cooked wild rice
2 cups shredded kale
1 pear, cut into cubes
1/2 cup candied pecans
1/4 cup pomegranate seeds
crumbled goat cheese to taste
Instructions
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium mixing bowl combine butternut squash, 1 tbsp olive oil, nutmeg, salt and pepper. Add to the prepared baking sheet in a single layer.
Bake for 20-25 minutes.
Meanwhile, make the salad dressing by combining all of the ingredients and mixing well. Refrigerate until ready to use.
Assemble the salad by adding to wild rice to a large serving dish or bowl. Add kale, roasted butternut squash, pear, candied pecans, pomegranate seeds and crumbled goat cheese.
Drizzle with the dressing and enjoy!
