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

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!

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.

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!

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.

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

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.

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.

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.

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.

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!

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

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!

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.

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!

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.

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

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

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.

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!

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.

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!