Wild Rice Salad with Butternut Squash & Cranberries
Published Aug 16, 2020
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Enjoy this Wild Rice Salad with Butternut Squash & Cranberries recipe on its own for lunch or for an easy dinner. Or serve as a delicious side dish for gatherings.

Wild Rice Salad with Butternut Squash & Cranberries
Ingredients
For the Salad:
- 1½ cups (240 g) wild rice or wild rice blend
- 3½ cups (830 mL) water
- 1 (2-pound/1-kg) butternut squash
- 2 tablespoons (30 mL) neutral oil
- ½ teaspoon (3 g) kosher or fine sea salt
- ¼ teaspoon (0.6 g) freshly ground black pepper
- 2 celery stalks, , chopped
- 2 cups chopped kale, , stems removed
- ½ cup (30 g) parsley, chopped
- ½ cup (75 g) dried cranberries
- ½ cup (55 g) pecans
For the Balsamic Vinaigrette Dressing:
- 3 tablespoons (45 mL) balsamic vinegar
- 3 tablespoons (45 mL) olive oil
- ¼ teaspoon (0.7 g) cinnamon
- 1 clove garlic, , minced
- 2 teaspoons (10 mL) Dijon mustard
- 1 tablespoon (15 mL) pure maple syrup
- ¼ teaspoon (1.5 g) kosher or fine sea salt
- ¼ teaspoon (0.6 g) freshly ground black pepper
Instructions
- Preheat the oven to 400°F.
- In a saucepan, combine rice and water. Bring to a boil, then reduce to simmer and cook for 40 minutes, or as instructed on package. Fluff with a spoon and cover with a tea towel. Let rest.
- Meanwhile, peel and chop the butternut squash into small bite-sized cubes. Place on a baking sheet and drizzle with oil and sprinkle with salt and pepper. Bake for 30 minutes, or until lightly golden and cooked through.
- Prepare vinaigrette by combining all dressing ingredients in a small mixing bowl. Whisk to combine.
- Add celery, kale, and parsley to a large mixing bowl. Toss in cranberries and pecans, and then add rice and butternut squash. Drizzle with vinaigrette and toss gently to combine.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.