Wild Rice Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A nutty wild rice salad with roasted butternut squash, crisp apples, toasted walnuts, and tart dried cranberries, dressed in an orange vinaigrette. The combination of textures and flavors is elegant and seasonal. Perfect alongside roasted poultry or as a substantial side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 cups water
- ¼ teaspoon salt
- 1 ½ cups wild rice
- 5 cups cubed butternut squash (about 1 medium squash, peeled, seeded, and cut into ½ to ¾-inch cubes)
- 1 ½ tablespoons olive oil
- kosher salt and black pepper (to taste)
- ¾ cup walnuts
- 2 ribs celery (chopped)
- 1 large apple (cut into ½-inch chunks)
- ¼ cup finely chopped red onion
- ½ cup dried cranberries
- ⅓ cup chopped fresh parsley
- ¼ cup extra virgin olive oil
- zest of 1 orange
- ¼ cup fresh orange juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup (or honey)
- 1 teaspoon Dijon mustard
- ½ teaspoon coarse kosher salt (or fine sea salt)
- ⅛ teaspoon freshly ground black pepper
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 45m
- Sodium
- 379mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 569mg
- Calcium
- 59mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 379MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.