Ingredients
For the Salad:
- 1 cup wild rice
- 2 cups water or vegetable broth
- 1 cup cubed butternut squash
- 1 cup Brussels sprouts, halved
- 1/2 cup dried cranberries
- 1/3 cup chopped pecans or walnuts (toasted for extra flavour)
- 1/4 cup chopped fresh parsley
- 1/4 cup pomegranate seeds (optional)
For the Pumpkin Vinaigrette:
- 3 tablespoons pumpkin puree
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground cinnamon
- Salt and pepper to taste
Step-by-Step Instructions
1. Cook the Wild Rice:
- Rinse the wild rice under cold water. In a medium saucepan, combine wild rice and water (or broth). Bring to a boil, then reduce the heat to low and cover.
- Simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside to cool.
2. Roast the Vegetables:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the cubed butternut squash and halved Brussels sprouts with a drizzle of olive oil, salt, and pepper. Spread them evenly on the baking sheet.
- Roast for 20-25 minutes, flipping halfway through, until the vegetables are tender and golden.
3. Make the Pumpkin Vinaigrette:
- In a small bowl, whisk together pumpkin puree, apple cider vinegar, olive oil, maple syrup, Dijon mustard, cinnamon, salt, and pepper. Taste and adjust seasoning as needed.
4. Assemble the Salad:
- In a large mixing bowl, combine the cooked wild rice, roasted vegetables, dried cranberries, toasted nuts, and fresh parsley.
- Pour the pumpkin vinaigrette over the salad and toss gently to combine.
- Sprinkle pomegranate seeds on top for a burst of colour and flavour (optional).
Serving Suggestions
- Main Dish: Serve as a hearty vegetarian or vegan meal.
- Side Dish: Pair it with roasted turkey, chicken, or a fall-inspired soup.
- Make-Ahead: Prepare the salad and dressing separately, then toss them together just before serving.
Tips for Success
- Cook Wild Rice Perfectly: Avoid overcooking to maintain the nutty texture of the wild rice.
- Customizable Add-Ins: Swap pecans for almonds, or add goat cheese for extra creaminess.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Try it out today, and don’t forget to share your experience in the comments below!
