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Wild Rice Salad

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★★★★★

4.8 from 568 reviews

This Wild Rice recipe features a flavorful blend of wild rice cooked in gluten-free chicken broth, paired with roasted butternut squash and Brussels sprouts. Enhanced with crisp apples, white cheddar cheese, almonds, and dried cranberries, and finished with a sweet and tangy fig balsamic vinaigrette, this dish delivers a perfect balance of savory, sweet, and nutty flavors. Ideal for a wholesome side or light main course.

Ingredients

Scale

Rice and Broth

  • 1 cup Wild Blend Rice (Lundberg Wild Blend Rice recommended)
  • 1–3/4 cups gluten free chicken broth

Roasted Vegetables

  • 3 cups 1” butternut squash cubes (~1 small squash)
  • 3 tablespoons extra virgin olive oil (divided)
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon cinnamon
  • Salt and pepper to taste
  • 9 oz thinly shredded Brussels sprouts

Salad Add-ins

  • 1 large or 2 small apples, chopped
  • 3 oz white cheddar cheese, cut into cubes
  • 1/3 cup sliced almonds or pepitas
  • 1/3 cup dried cranberries

Fig Balsamic Vinaigrette

  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 small clove garlic, pressed or very finely minced
  • 2 tablespoons fig jam
  • Salt and pepper to taste

Instructions

  1. Cook the Rice: In a small saucepan, combine the Wild Blend Rice and gluten-free chicken broth. Bring it to a simmer over medium heat. Cover with a lid, reduce heat to low, and let it simmer gently for 40-50 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside to cool slightly.
  2. Roast the Butternut Squash: Preheat your oven to 400°F (204°C). Line a half sheet pan with parchment paper or nonstick sprayed foil. Toss the butternut squash cubes with 1 1/2 tablespoons extra virgin olive oil, garlic powder, chili powder, cinnamon, salt, and pepper until evenly coated. Spread them out on the pan and roast for 15-20 minutes, stirring halfway through, until tender. Remove from oven and let cool slightly.
  3. Roast the Brussels Sprouts: While the squash is roasting, prepare another half sheet pan lined with parchment or nonstick foil. Toss the shredded Brussels sprouts with the remaining 1 1/2 tablespoons extra virgin olive oil, salt, and pepper until evenly coated. Add them to the oven alongside the squash after the first stir. Roast for 8-10 minutes, or until they are tender and golden brown. Set aside to cool slightly.
  4. Make the Fig Balsamic Vinaigrette: In a bowl or jar with a tight-fitting lid, combine the 1/2 cup extra virgin olive oil, 1/4 cup balsamic vinegar, pressed garlic, and 2 tablespoons fig jam. Whisk or shake vigorously to combine. If needed, microwave the mixture for 15-20 seconds to help melt the fig jam for easier blending. Taste and season with salt, pepper, and extra fig jam as desired. This dressing can be made up to 5 days ahead.
  5. Assemble the Salad: In a large mixing bowl, combine the cooked rice, roasted butternut squash, roasted Brussels sprouts, chopped apples, cubed white cheddar cheese, sliced almonds or pepitas, and dried cranberries. Drizzle the fig balsamic vinaigrette over the top and toss gently to coat all ingredients evenly. Serve immediately or chilled.

Notes

  • You can substitute chicken broth with vegetable broth to make it vegetarian.
  • Adjust the spices on the squash to your preference, adding more chili powder for heat or cinnamon for warmth.
  • The fig balsamic vinaigrette can be stored in the refrigerator for up to 5 days; bring to room temperature before using.
  • If you prefer a vegan option, omit the cheddar cheese or substitute with a vegan cheese alternative.
  • Using pepitas instead of almonds adds a nice nutty flavor and crunch variation.

Keywords: wild rice recipe, roasted butternut squash, roasted Brussels sprouts, fig balsamic vinaigrette, gluten free side dish, fall salad, healthy rice bowl

Find it online: https://deliciousdishspot.com/wild-rice-salad/