Running on Real Food · by Deryn Macey★ 5.0 (1)
Wild Rice Salad
NUTRITION · PER SERVING55M COOK
CAL 33%·PRO 35%
CARBS 99G60% OF CAL
15G FIBER61G OTHER23G TOTAL SUGAR
FAT 26G35% OF CAL
3G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty winter salad with wild rice, roasted butternut squash, kale, pomegranate, and pumpkin seeds in a maple vinaigrette. Colorful and satisfying.
sideamericansalad🍪 sheet pan🍲 stockpot🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 cup uncooked wild rice (rinsed (200 g))
- ½ medium butternut squash (cubed (4 cups/600 g))
- 2 tsp extra-virgin olive oil (10 mL)
- 1 tsp ground cumin
- 1/2 tsp cinnamon
- salt and black pepper
- 4 cups finely chopped kale (75 g)
- 5 green onions (thinly sliced)
- ½ cup parsley (chopped (20 g))
- 1 pomegranate (seeded)
- ¼ cup pistachios or pumpkin seeds (40 g)
- 1 fresh orange zested & juiced
- 2 tbsp apple cider vinegar (30 mL)
- 1 tbsp maple syrup (15 g)
- 1 tsp Dijon mustard
- ⅓ cup olive oil (43 g)
- salt and pepper
At a glance
PER SERVING · TIME 55M
CAL 33%·PRO 35%
CARBS 99G60% OF CAL
15G FIBER61G OTHER23G TOTAL SUGAR
FAT 26G35% OF CAL
3G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 645mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1511mg
- Calcium
- 207mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 645MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.