Name: Roasted Butternut Squash Wild Rice Salad with Apple and Cranberries Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups roasted butternut squash cubes; 1 cup cooked wild rice; 1 apple, diced; ¼ cup dried cranberries; ¼ cup pecans; 2 tbsp olive oil; 1 tbsp apple cider vinegar; 1 tsp Dijon mustard; Salt & pepper, to taste

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If you’re craving a dish that perfectly captures the cozy, vibrant flavors of autumn, you are going to love this Roasted Butternut Squash Wild Rice Salad with Apple and Cranberries Recipe. This salad is a delightful celebration of textures and tastes — sweet, nutty roasted butternut squash pairs beautifully with chewy wild rice, crisp diced apple, tart dried cranberries, and crunchy pecans. Lightly tossed in a tangy vinaigrette, every bite bursts with fall freshness and warmth, making it a fantastic addition to any meal or a stand-alone salad that feels like a celebration of the season.

Ingredients You’ll Need

The image shows a white marbled surface filled with fresh ingredients and a prepared dish. At the top left, there is a glass baking dish with roasted orange sweet potato cubes, golden and slightly crispy. To the right, a large white bowl holds a pile of dark green chopped kale leaves. Below the sweet potatoes, a small white bowl contains deep red dried cranberries, and next to it, another white bowl has brown pecan halves. In the center, there is a small glass bowl with olive oil mixed with black pepper and herbs, surrounded by chopped kale. Below this mix, a white plate contains slices of peeled garlic cloves and a kitchen knife with a silver blade and black handle. At the bottom right, there is a white bowl filled with a grain mix of red and brown rice. Scattered between the bowls are small piles of white crumbled cheese and more chopped kale. The whole scene is bright and fresh, showing a colorful, healthy meal preparation moment. Photo taken with an iphone --ar 4:5 --v 7

The magic of this salad is in its simplicity – each ingredient plays a crucial role in balancing flavor, texture, and color. From the caramelized sweetness of roasted butternut squash to the chewy wild rice and juicy crunch of fresh apple, these ingredients come together effortlessly to create something truly special.

Roasted butternut squash (2 cups): Roasting brings out its natural sweetness and tender texture, forming the salad’s flavorful base.
Cooked wild rice (1 cup): Adds a nutty flavor and hearty chewiness that makes the salad satisfying.
Apple, diced (1 medium): Provides a crisp and juicy burst with a subtle tartness that balances sweetness.
Dried cranberries (¼ cup): Bring a lovely tang and chewy texture for color and contrast.
Pecans (¼ cup): Toasted pecans add crunch and a buttery richness.
Olive oil (2 tbsp): Creates a smooth vinaigrette that ties all the flavors together.
Apple cider vinegar (1 tbsp): Adds a bright acidity that lifts the salad’s taste.
Dijon mustard (1 tsp): Gives a subtle spicy depth to the dressing.
Salt & pepper: Essential for seasoning and enhancing all ingredients.

How to Make Roasted Butternut Squash Wild Rice Salad with Apple and Cranberries Recipe

Step 1: Roast the Butternut Squash

Begin by preheating your oven to 400°F. Peel and cube your butternut squash into even pieces so they roast uniformly. Spread them on a baking sheet with a drizzle of olive oil, salt, and pepper, then roast for about 25 minutes until the squash is golden and tender. Roasting intensifies the squash’s natural sweetness and softens it just right for the salad.

Step 2: Prepare the Wild Rice

While the squash roasts, cook your wild rice according to package instructions. Wild rice adds a wonderful earthy flavor and chewy texture, so make sure it’s fluffy but still holds bite. Once cooked, fluff it with a fork and set it aside to cool slightly.

Step 3: Whisk Together the Dressing

In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, a pinch of salt, and freshly ground pepper. This simple vinaigrette is vibrant and tangy, highlighting the salad without overpowering the delicate flavors of the ingredients.

Step 4: Toss Everything Together

In a large bowl, combine the roasted butternut squash, cooked wild rice, diced apple, dried cranberries, and pecans. Pour the dressing over the top and gently toss everything until well coated. The mixture of warm and cool ingredients means you can serve this salad either warm or chilled, depending on your mood or the occasion.

How to Serve Roasted Butternut Squash Wild Rice Salad with Apple and Cranberries Recipe

A black round plate filled with three layers of roasted vegetables: the bottom layer is cubed orange butternut squash with a roasted texture, the middle layer is halved roasted Brussels sprouts with a green and caramelized look, and the top layer has small chunks of white goat cheese with a crumbly texture, dotted with dark red dried cranberries and a drizzle of bright red sauce over the cheese. The plate sits on a white marbled surface with a pair of tongs, a small glass bowl of dried cranberries on the left, and a small white bowl with dark red sauce on the right. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your salad, sprinkle some crumbled feta or goat cheese on top for a creamy contrast that complements the nuttiness and sweetness. Fresh chopped herbs like parsley or thyme make beautiful garnishes, adding a fresh aroma and pop of green color.

Side Dishes

This salad pairs wonderfully with roasted chicken, grilled salmon, or your favorite autumn soup. Its hearty texture and rich flavors can also stand on their own as a light lunch or festive potluck dish.

Creative Ways to Present

For a stunning presentation, serve the salad inside hollowed-out apples or mini pumpkins. Alternatively, pile it on a bed of peppery arugula or crunchy kale for an additional layer of flavor and a burst of vibrant green.

Make Ahead and Storage

Storing Leftovers

This salad keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and improve slightly after a day, making it an excellent make-ahead option for busy weeknights or entertaining.

Freezing

Since the salad contains fresh apples and nuts, freezing is not recommended as it can alter textures negatively. The best bet is to enjoy leftovers fresh within a few days.

Reheating

If you prefer your salad warm, gently reheat just the roasted butternut squash and wild rice in a microwave or stovetop, then toss with the remaining ingredients and dressing fresh. Avoid reheating the entire salad once combined to keep the crunchy apples and nuts crisp.

FAQs

Can I use a different type of squash for this salad?

Absolutely! While butternut squash is ideal for its sweetness and texture, you can substitute with acorn or delicata squash. Just adjust roasting times as necessary to ensure the squash is tender.

Is wild rice mandatory or can I use another grain?

Wild rice is recommended for its nutty flavor and chewy texture, but you can use quinoa, brown rice, or farro as delicious alternatives that will hold up well in the salad.

Can this salad be made vegan?

Yes! This salad is naturally vegan if you skip the optional cheese toppings. Make sure your vinaigrette ingredients are all plant-based, which they typically are.

What can I add to make the salad more filling?

For extra protein and heartiness, consider adding cooked chickpeas, grilled chicken, or crumbled tempeh. These additions will make it a perfect main dish.

How do I keep the apple pieces from browning?

Toss diced apples with a little lemon juice before adding them to the salad to keep them fresh and prevent browning while mixing and storing.

Final Thoughts

This Roasted Butternut Squash Wild Rice Salad with Apple and Cranberries Recipe is truly a shining star in any seasonal spread. Its wonderful blend of flavors and textures makes it comforting yet fresh, hearty but light. Whether you’re serving it at a holiday table or enjoying it as a wholesome lunch, it’s certain to make you fall in love with fall all over again. Give it a try and watch it become one of your favorite go-to recipes!

Jane

Roasted Butternut Squash Wild Rice Salad with Apple and Cranberries Recipe

Ingredients You’ll Need