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Wild Rice & Butternut Squash

  • Author: Liz Thomson
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 12 1x
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Vegetarian, Gluten Free

Description

This wild rice and butternut squash salad makes a great Thanksgiving side dish because it’s colorful and a little unexpected. Since this dish is vegan and gluten-free, everyone can enjoy it!


Scale

Ingredients

  • 2 cups uncooked wild rice
  • 2 medium butternut squash, cut into 1” cubes
  • 1 pomegranate, seeded (about 3/4 cup of seeds)
  • 1 cup shelled pistachios
  • 1/4 cup olive oil
  • 2 tablespoons agave (or honey, if not vegan)
  • 1/4 cup red wine vinegar

Instructions

  1. Preheat the oven to 450 degrees.
  2. Cook the wild rice according to package directions.
  3. Spray a cookie sheet with non-stick spray and spread the butternut squash into an even layer.
  4. Bake for 15 minutes then flipping the pieces over and continue to roast for 10-15 minutes. (You may need to roast it a bit longer, depending on your oven. Make sure it’s a bit brown on the sides.)
  5. Once both are cooked, spread out the cooked rice and butternut squash onto a baking tray or large piece of aluminum foil and let cool.
  6. Mix together the olive oil, honey, and vinegar.
  7. Toss all the ingredients together in a bowl and serve at room temperature or slightly chilled.

Notes

This side dish is perfect served chilled or at room temperature.

Keywords: Wild Rice Salad