Harvest Wild Rice Salad

Name: Harvest Wild Rice Salad
Total time: 40 min
Yield: 6 servings
Ingredients: 1 cup wild rice; 3 cups water; 2 cups butternut squash; 1.5 cups brussels sprouts; 1/2 cup dried cranberries; 1/2 cup pecans; 2 tablespoons maple syrup; 1 tablespoon dijon mustard; 2 tablespoons apple cider vinegar; 3 tablespoons olive oil; 1 teaspoon fresh thyme

A seasonal and satisfying grain salad brimming with nutty wild rice, roasted vegetables, and a sweet-tart maple-dijon dressing.

American⏱ 40 min⚠ Contains 3 allergen(s)

✨ Good source of fiber✨ High in vitamin C

Ingredients

Wild rice1 cup
Water3 cups
Butternut squash2 cups
Brussels sprouts1.5 cups
Dried cranberries1/2 cup
Pecans1/2 cup
Maple syrup2 tablespoons
Dijon mustard1 tablespoon
Apple cider vinegar2 tablespoons
Olive oil3 tablespoons
Fresh thyme1 teaspoon

Nutrition (per serving, makes 6)

Calories295 kcal

Protein5.6 g

Carbs41.2 g

Fat13.5 g

Fiber4.7 g

Sugar13.8 g

Sodium68 mg

Vitamin C29.4 mg

Iron1.4 mg

Calcium45 mg

Potassium410 mg

Estimated values.

Steps

1Preheat oven to 400°F (200°C). Dice butternut squash and halve Brussels sprouts, toss with 1 tablespoon olive oil, and roast for 25-30 minutes until tender and caramelized.
2Cook wild rice according to package directions; set aside to cool.
3Lightly toast pecans in a dry skillet for 3-5 minutes until fragrant.
4In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, remaining 2 tablespoons olive oil, and fresh thyme to make the dressing.
5Combine the cooled wild rice, roasted vegetables, dried cranberries, and toasted pecans in a large bowl, then pour the dressing over and toss gently to combine.