Wild Rice, Butternut Squash, and Maple Vinaigrette Salad

You are unauthorized to view this page. Please login.

  • 2 ½ cups butternut squash cubed (about ½ inch in size)
  • 1 ½ tbsp extra virgin olive oil
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 1 bunch kale center ribs removed, leaves chopped (or 2 ½ cups spinach leaves)
  • ½ cup leeks thinly sliced, white and green parts
  • ½ cup dried cherries or cranberries
  • ¼ cup fresh basil thinly sliced
  • 3 cups wild rice or brown rice, cooked, warm
  • maple vinaigrette to taste (see Maple Vinaigrette recipe)
  • Preheat the oven to 400°F. Toss the butternut squash with olive oil, salt, and pepper, and spread onto a baking sheet. Roast for about 25 minutes, stirring once while cooking, until tender.
  • In a large bowl, combine the greens, leeks, cherries and basil. Stir in the warm rice and squash so that the greens wilt slightly from the heat. Let sit for a few minutes.
  • Drizzle ¼ cup of the dressing onto salad; toss well to coat, taste and add more as needed. Add some salt if needed.
  • Serve warm or at room temperature. Will keep in refrigerator for 4 days.
Did you know wild rice is technically a grass? It’s incredibly rich in nutrients, and its nutty, crunchy taste sings with the ingredients in this hearty salad.
Make ahead tip: Pre-cook the rice and squash and you can throw this together in a breeze! This will keep well covered in the fridge for 4-5 days.
Recipe by Heartbeet Kitchen