Welcome the cozy flavors of fall with this vibrant Wild Rice, Cranberry, and Roasted Butternut Squash Salad. Each bite offers a perfect balance of chewy, sweet, and savory, with roasted butternut squash adding warmth and heartiness. This salad is not only a feast for the eyes with its autumnal colors but a wholesome, nutrient-packed meal that’s easy and quick to prepare. Perfect for a comforting lunch or a side dish for your seasonal gatherings!
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- 1 cup wild rice, uncooked
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/4 cup crumbled goat cheese
- 2 tablespoons fresh parsley, chopped
- 1/4 cup balsamic vinaigrette
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Toss the cubed butternut squash in olive oil and spread on a baking sheet. Roast for 25 minutes or until tender and slightly caramelized.
- In the meantime, cook the wild rice according to package instructions. Once cooked, let it cool slightly.
- In a large bowl, combine the cooked wild rice, roasted butternut squash, dried cranberries, pumpkin seeds, goat cheese, and parsley.
- Drizzle the balsamic vinaigrette over the salad and toss to coat evenly.
- Season with salt and black pepper to taste. Serve immediately or chill for later.
Nutrition
Serving: 100g | Calories: 320kcal | Carbohydrates: 45g | Protéines: 8g | Fat: 12g | Sucre: 10g