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–+ servings

Autumn Roasted Butternut Squash and Wild Rice Salad

A vibrant, hearty autumn harvest grain salad featuring caramelized maple-cinnamon roasted butternut squash, nutty wild rice, tender baby spinach, tart dried cranberries, crunchy toasted pecans, and creamy crumbled goat cheese tossed in a warm apple cider dijon vinaigrette. Perfect for healthy meal-prep lunches or holiday feast tables!
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Calories: 360
Ingredients Method Nutrition Notes

Ingredients
  

For the Roasted Butternut Squash
  • 4 cups butternut squash peeled and cut into 3/4-inch cubes (about 1 medium squash)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp pure maple syrup
  • 1/2 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
For the Hearty Grain & Salad Base
  • 1 cup wild rice blend cooked in 3 cups vegetable broth or water until tender
  • 4 cups fresh baby spinach or baby kale loosely packed
  • 3/4 cup tart dried cranberries
  • 3/4 cup raw pecan halves toasted and roughly chopped
  • 4 oz creamy goat cheese or sheep feta crumbled
For the Warm Apple Cider Dijon Vinaigrette
  • 1/3 cup extra virgin olive oil
  • 3 tbsp raw unfiltered apple cider vinegar
  • 1 tbsp pure maple syrup
  • 1 tbsp Dijon mustard
  • 1 small shallot finely minced
  • 1/4 tsp kosher salt and black pepper to taste

Method
 

Step-by-Step Instructions
  1. Cook the Wild Rice: In a medium saucepan, combine wild rice blend with 3 cups vegetable broth and a pinch of salt. Bring to a boil, reduce heat to low, cover tightly, and simmer for 40 to 45 minutes until grains are tender and puffed. Drain excess liquid and fluff with a fork.
  2. Roast the Butternut Squash: Preheat oven to 400°F (200°C). On a large rimmed baking sheet, toss cubed squash with olive oil, maple syrup, cinnamon, salt, and pepper. Spread in an even single layer. Roast for 25 to 30 minutes, flipping once, until tender and caramelized with golden edges.
  3. Toast the Pecans: Place pecan halves in a dry skillet over medium heat for 3 to 4 minutes, shaking frequently, until fragrant and lightly toasted. Roughly chop and set aside.
  4. Whisk the Dressing: In a mason jar, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced shallots, salt, and pepper. Seal tightly and shake vigorously until emulsified and creamy.
  5. Assemble & Toss: In a large serving bowl, combine warm wild rice, baby spinach, dried cranberries, and warm roasted butternut squash. Drizzle with dressing and gently toss so the spinach lightly wilts under the warmth of the grains. Top with toasted pecans and crumbled goat cheese. Serve warm or at room temperature!

Nutrition

Serving: 1gCalories: 360kcalCarbohydrates: 42gProtein: 8gFat: 19gSaturated Fat: 5gCholesterol: 12mgSodium: 310mgPotassium: 580mgFiber: 6gSugar: 14gVitamin A: 1200IUVitamin C: 35mgCalcium: 110mgIron: 2.8mg

Notes

Chef Secret: Toss the warm, freshly roasted butternut squash and cooked wild rice directly with half the dressing! As the grains and squash cool, they drink in the tangy cider vinaigrette like a sponge, ensuring deep flavor in every bite rather than dressing just pooling at the bottom.

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