clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
wild rice salad

Wild Rice Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Liz Thomson
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6 cups 1x
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Vegetarian, Gluten Free


This wild rice salad makes a great fall side dish! It’s filled with roasted butternut squash, sweet pomegranate seeds, salty pistachios, and a simple homemade vinaigrette.


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


  1. Preheat the oven to 450 degrees.
  2. Cook the wild rice according to package directions or make wild rice in an Instant Pot!
  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.


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