Balsamic Roasted Winter Squash and Wild Rice Salad Recipe (2024)

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Jennifer

Prepared this with butternut squash and it was delicious! Used 1 C uncooked "wild rice mix" of brown basmati and wild rice (yields about 3 C cooked rice). Used olive oil throughout (no walnut oil on hand), and omitted the chives (personal preference). The rice, squash, tarragon and all the other ingredients worked so well together. Served the rice salad over a bed of arugula. It looked beautiful and tasted fantastic! It was a home run!

Owlsing

Delicious!! I had the leftovers for lunch one afternoon. I also had a half of an avocado, which I added to this salad. OMG! The flavors were out of this world! I'll definitely make this again.

Joe

Very tasty meal. I used one of our last butternut squash from the garden and roasted it in our brick oven with mushrooms while separately caramelizing onions. Living in Minnesota, we have access to excellent wild rice and are always looking for good recipes like this. Thank you!

Liz L

I’ve used a bunch of different roasted veggies - carrots, beets, squash - always delicious. Dressing is a bit mild for me so I dial up the garlic and the mustard and increase the quantity.

Cassandra

I used dried tarragon the first time, it is so much better with fresh tarragon.

rkurk

Followed recipe exactly and loved it. Nice flavors from dressing and herb, used parsley and chives as had them on hand. Next time will add dried cranberries for another taste dimension. Leftovers great the next day also.

Carey

Random but shockingly good combination of flavors and textures. Couldn’t wrangle together a full half cup of chives so I added some spare green onions and those worked well. This would be good for feeding a group.

Orli

absolutely loved this - perfect single side dish for a casual roast chicken dinner at home with friends. suggestion: be sure and cook rice to package directions vs recipe.

pamelack

I doubled the recipe and added about 1(2 cup presoaked dried cranberries, lightly chopped, and about 1/2 cup roasted and chopped hazelnuts. Cooled the rice then the squash before putting together. Add all ingredients, then added dressing,then squash and mixed by hand so as not to smash the squash. This was a butternut we grew and was quite brightly colored and flavorful. This was a real hit at our family holiday potluck.

Sue

Making any of Martha Rose's recipes is like receiving a warm hug from a caring friend. They are nourishing, flavorful, and accessible. I always feel better having making them, and this recipe is a delight. I cut it in half to serve my husband and myself, but after the first bite I instantly regretted I hadn't made the full recipe. I give thanks for Martha Rose!

Sheila

I will make this but wondering if I substituted farro for the wild rice how that would taste. Any thoughts?

kat

Did not have wild rice and used red quinoa instead; tosse in the celery leaves too, and skipped the greens to serve canned sardines on top for some protein. Delicious it was!

CSN

Yum. Made exactly as directed and was very pleased with the outcome. Delicious. Wondered if some chopped toasted walnuts might be a good addition for texture.

JoAnn

This was delicious! Used butternut squash, parsley and celery leaves. Tossed in some smoked salmon and an extra drizzle of lemon on top. Will make again and can see where other roasted would work great - carrots, parsnips. Can’t wait to try!

Kathleen

My squash made 4c so recipe was doubled. Took closer to 40 min to cook 1cm cubed. Used red rice and brown rice, cooked with the garlic. Used less oil than called for, and no herbs. Ate plain, not on greens. Nice side dish.

CO

Served over arugula. Would be good as a side for thanksgiving without the greens.

CO

Served over arugula. Would be good with toasted pecans and cranberries. Would be a good thanksgiving side.

Liz L

I’ve used a bunch of different roasted veggies - carrots, beets, squash - always delicious. Dressing is a bit mild for me so I dial up the garlic and the mustard and increase the quantity.

moniqueleana

For the my fellow instant pot fanatics: 1 part wild rice to 1 ¼ parts water, on high 28-30 minutes, 10 minute natural release, then quick release any remaining pressure. Also roasted the squash with thyme which pairs so well with the balsamic and finishing vinaigrette. So yummy!

Leah

So good! I doubled the balsamic and added some fresh pomegranate seeds as well... We ate it all in one sitting so I just tossed in the arugula rather than fussing about a bed. Added some chopped radicchio as well for an extra pop of color. Will definitely be making this again.

Jamie and Paige CAlonzoman

We used less oil to make it more WW friendly: 1 TBSP olive oil and balsamic to roast the butternut squash and 1 TBSP olive oil in the dressing (that's it for oil). Subbed sauteed white onion for celery. Used fresh rosemary and thyme for the herbs--maybe a heaping TBSP of each. Zested the lemon before squeezing and used in the dressing. Served on arugula, which one of us liked more than the other, with pan-fried salmon -salt, pepper, a quick spray of oil and lemon juice. Delicious!

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Balsamic Roasted Winter Squash and Wild Rice Salad Recipe (2024)

FAQs

Are rice salads really that healthy or not? ›

One of the advantages of rice salad is its versatility. It can be seasoned with different ingredients that never bore the palate and provide a wide variety of nutrients. What's more, if prepared with the right ingredients, it can become a one-of-a-kind, health-friendly dish.

How do you eat winter squash? ›

Mash or Puree: First peel and cook the squash (usually by steaming or boiling), then use a hand masher or blender to get the squash to your ideal consistency. Mashed squash is a great side dish and pureed squash is perfect for soups. Save the Seeds!

What is the healthiest rice to eat everyday? ›

For example, whole grains are better for our health when compared to simple carbs – which is why brown rice or black rice are regarded as the healthiest options. You should certainly be looking into eating whole grain rice.

What is the healthiest salad I can eat? ›

Best: Spinach or Kale Salad

They have the most nutrients. Case in point: Kale and spinach have over 10 times more immune-boosting vitamins A and C than iceberg lettuce. Not a fan of those? Turn over a new leaf: Boston, bibb, and romaine lettuces have a mild flavor, while arugula and watercress have a peppery bite.

Is winter squash inflammatory? ›

It contains zeaxanthin and lutein, two powerful antioxidants that support vision. Butternut Squash's high antioxidant content may have anti-inflammatory benefits, helping to reduce your risk of inflammation-related disorders like rheumatoid arthritis.

What does winter squash do to your body? ›

One of the many reasons squash is in high demand during the colder seasons is its high fiber and nutritional density. Some health benefits include improving blood pressure, supporting gut health, and decreasing your risk for certain diseases.

Can you eat too much winter squash? ›

While the high beta-carotene content in squash can provide many benefits, studies also suggest that consuming too much of this compound can increase the risk of lung cancer.

Is there anything unhealthy about rice? ›

The rice plant accumulates more arsenic than most other food crops. This becomes a problem where soil or water sources are contaminated with arsenic. High intake of arsenic is associated with an increased risk of cancer, heart disease and type 2 diabetes.

Is rice Bowl good for weight loss? ›

Studies that have analyzed the effects of serving size have shown that reducing the size of the rice bowl reduces calorie intake, body weight, and blood sugar levels ( 28 ). Therefore, rice can be weight-loss-friendly or calorie-dense, depending on the serving size.

What is a healthier option than rice? ›

Individuals often use quinoa to substitute rice because it contains all nine essential amino acids, making it a complete protein . Quinoa also supports heart health and has hypoglycemic effects, which help lower blood sugar. Each 100 g portion of dried quinoa contains: 364 calories.

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