Description
A colorful and hearty fall salad featuring roasted butternut squash, wild rice, crisp apples, dried cranberries, and crunchy pecans, all tossed in a light and tangy apple cider vinaigrette. Perfect as a side dish or a light meal, this salad brings together warm roasted flavors and fresh, seasonal ingredients for a delicious and nutritious autumn-inspired dish.
Ingredients
Salad
- 2 cups roasted butternut squash cubes
- 1 cup cooked wild rice
- 1 apple, diced
- ¼ cup dried cranberries
- ¼ cup pecans
Dressing
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- Salt & pepper, to taste
Instructions
- Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Cut the butternut squash into cubes and spread them evenly on a baking sheet. Roast for 25 minutes or until tender and lightly caramelized, turning once halfway through roasting.
- Prepare the Dressing: While the squash is roasting, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl until well combined and emulsified.
- Combine the Salad Ingredients: In a large bowl, combine the roasted butternut squash cubes, cooked wild rice, diced apple, dried cranberries, and pecans.
- Toss with Dressing: Pour the prepared dressing over the salad ingredients and toss gently to coat everything evenly with the vinaigrette.
- Serve: The salad can be served warm right after tossing or chilled in the refrigerator for later. It makes a perfect autumn side or light meal.
Notes
- Add crumbled feta or goat cheese for a creamy contrast to the crunchy and sweet flavors.
- This salad is great as a make-ahead dish for holiday gatherings or busy weeknights.
- For extra texture, lightly toast the pecans before adding.
- Use fresh apples with a crisp texture such as Granny Smith or Honeycrisp for best flavor.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Salad, Side Dish
- Method: Baking
- Cuisine: American
