With it being Mid-October, I wanted to create a salad that you can make for your upcoming holiday celebrations. This Roasted Butternut Squash and Wild Rice Salad is just bursting with colors, flavors, and textures!
Besides the summer months, this time of year is my favorite when it comes to food. And one of my very favorite fall foods is butternut squash. It’s extremely versatile, and it works in all sorts of dishes from soups and stews to pasta dishes and salads. Wild rice is another autumn favorite of mine because it is a delicious source of plant protein – 1 cup of cooked wild rice is 8 grams of protein!
To make this Roasted Butternut Squash and Wild Rice Salad, you’ll first want to get your wild rice cooking on the stove. Once that’s going, you can prep your squash for roasting. Once the rice and squash are cooked, you’ll add toasted hazelnut and pepitas, pomegranate seeds and grapefruit.
2 cups wild rice, cooked
1 butternut squash, diced and roasted
1/2 cup hazenuts, toasted
1/2 cup pepitas, toasted
1 grapefruit, segmented
1/4 cup pomegranate seeds
4 cups of arugula
Toss butternut sqush with olive oil, salt & pepper, 1 sprig of rosemary, 1 sprig of sage and 3 sprigs of thyme and roast on 400 degrees for 25-30 minutes or until golden brown and tender.
Toss wild rice, roasted sqush and arugula with lemon citrus dressing and top with hazelnuts, pepitas, pomegranates and grapefruit
Lemon Citrus Dressing:
Zest & juice of 2 lemons
1 tsp. apple cider vinegar
1 clove garlic
1 tsp. coconut nectar (could also use honey if not vegan)
½ tsp. Dijon mustard
pinch Herbarmare seasoning
1/3 cup extra virgin olive oil
Add ingredients to blender and emulsify