Go Back
–+ servings

Wild Rice and Butternut Squash Salad

Print Recipe Pin Recipe Add to Collection
SERVINGS 6
Course Entree, Lunch, Main Course, Main Dish, Salad
Cuisine American, Americana
Servings 6
Calories 485 kcal

Ingredients
 

DRESSING

  • 1/4 cup evoo
  • 2 tablespoons pure maple syrup
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon sea salt
  • black pepper
  • 1/2 tablespoon rosemary chopped fresh
  • 1 clove garlic minced

SALAD

  • 2 1/2 cups butternut squash peeled and diced
  • 1 1/2 tablespoons olive oil
  • sea salt
  • black pepper
  • 2 1/2 cups spinach thinly sliced
  • 1/2 cup leeks thinly sliced both white and green parts
  • 1/2 cup dried cranberries
  • 1/4 cup basil thinly sliced fresh
  • 3 cups wild rice cooked

Instructions
 

  • To make dressing, add all ingredients to a jar and use immersion blender to puree. Or whisk thoroughly by hand. Set aside.
  • Preheat oven to 400 degrees F. Toss squash with olive oil, salt and pepper. Spread onto a baking sheet and roast for about 25 minutes, stirring once, until fork tender.
  • In a large bowl, combine spinach, leeks, cherries and basil. Stir in warm rice and squash so that spinach wilts slightly from the heat.
  • Stir dressing into salad; tossing to coat. Taste and adjust salt level if needed. Serve at room temperature.

Nutrition

Calories: 485kcalCarbohydrates: 82gProtein: 13gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 216mgPotassium: 662mgFiber: 7gSugar: 15gVitamin A: 7570IUVitamin C: 17mgCalcium: 76mgIron: 3mg
Keyword 21 day fix, 2b mindset, butternut squash, fall, healthy grains, plant protein, Veggies, veggies most, wild rice
Tried this recipe?Let us know how it was!