Cranberry Squash Wild Rice Salad

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Cranberry Squash Wild Rice Salad

Lighten things up on Thanksgiving with this Cranberry Squash Wild Rice Salad. It can be prepped a day in advance, meaning there's one less thing to make on the day of!

Prep Time20

Total Time1 5

Course: Salad, Side Dish

Cuisine: American

Servings: side dish servings

Calories: 294kcal

Author: Taylor Ellingson

Ingredients

for the squash:

1 medium delicata squash
1 tablespoon olive oil
1 clove garlic
8 oz Lunds and Byerly's Wild Rice Medley or 8 oz wild rice

for the cranberries:

2 cups fresh cranberries
2 tablespoons orange juice
1-2 tablespoon honey depending on how sweet you want them
1 tablespoon fresh rosemary chopped
1 tablespoon olive oil
1 large shallot finely diced
2 stalks of celery finely diced

for the dressing:

¼ cup olive oil
1 ½ tablespoons maple syrup
1 ½ tablespoons apple cider vinegar
½ teaspoon salt
½ cup chopped pecans for topping

Instructions

Preheat oven to 400 degrees F.
Slice delicata squash down the middle, the long way.
Scoop out the seeds, then slice into thin half circles.
Toss with olive oil and garlic, and season with salt.
Place on greased baking sheet and bake in preheated oven for 25-30 minutes, flipping halfway through.
While the squash is cooking, cook the wild rice medley according to the instructions on the package.
While rice and squash are cooking, you can start on the cranberries, and dressing.
To make the cranberries, combine the cranberries in a medium skillet with orange juice, honey, and fresh rosemary.
Season with dash of salt.
Cook over medium-high heat, stirring frequently, just until cranberries start to soften, about 5-7 minutes.
Remove from heat and place into a large bowl where you will combine all ingredients.
In same skillet, heat olive oil over medium-high heat.
Add shallots and celery and cook until they are softened, about 5-7 minutes.
Add to large bowl with cranberries.
Make the dressing by combining all dressing ingredients and stirring well until combined. Alternately, you can place dressing ingredients into a mason jar, seal tightly, and shake until well combined.
Add wild rice and squash to bowl with cranberries, celery mixture, and toss well to combine.
Drizzle with dressing, and toss gently to evenly distribute dressing.
Top with chopped pecans.
Enjoy!

Notes

While there are a few steps in this dish, you can certainly cut down on day-of prep by making the wild rice, squash, cranberries, and dressing ahead of time. On the day of, you can combine all ingredients and it is ready to serve!

Nutrition