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–+ servings
Wild Rice Harvest Salad

Wild Rice Harvest Salad

5 from 1 vote
Serves: 6 servings
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour

Ingredients

  • 1 cup uncooked wild rice blend
  • 1 lb brussels sprouts, trimmed and cut in half
  • 16 -20 oz cubed butternut squash (3-4 cups)
  • 3 shallots, sliced into quarters
  • 1/2 cup pomegranate seeds
  • 1/2 cup sliced almonds
  • 2 cups finely shredded kale
  • Olive oil
  • Salt u0026 pepper
  • 1/2 tsp cinnamon

Maple Dijon Vinaigrette

  • 1/4 cup olive oil
  • 1.5 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • 1 clove garlic, crushed
  • Salt u0026 pepper

Directions

  1. Preheat the oven to 400 F
  2. Add the cubed butternut squash, brussels sprouts and shallots to a large sheet-pan.
  3. Drizzle generously with olive oil. Season everything with salt. Season the butternut squash with the cinnamon, and season the shallots and brussels sprouts with a sprinkle of black pepper.
  4. Bake the veggies for 30 minutes. Toss them after 30 minutes and finish baking for another 15-20 minutes.
  5. While the veggies cook, prepare your rice as instructed on the package.
  6. Prepare your dressing by whisking together the olive oil, maple syrup, apple cider vinegar, mustard, garlic and a pinch of salt u0026 pepper until smooth.
  7. Once the veggies and rice are ready, assemble everything in a large salad bowl or shallow serving platter with the pomegranate seeds, shredded kale and almonds.
  8. Toss with the dressing when ready to serve. I like to start with half the dressing and add more as needed. This salad is best served at room temperature.
  9. Leftovers can be refrigerated for up to 4 days. I suggest serving leftovers cold or at room temp