Butternut squash wild rice salad with cranberries and fennel
A tasty mix of textures and flavors, this salad is not too heavy but satisfyingly filling. A true taste of fall.
Servings: 2 as lunch, more as side
Calories: 525kcal
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Ingredients
For the salad
- 10 oz butternut squash 285g, peeled and deseeded weight
- 1 tbsp olive oil
- ½ cup wild rice 85g
- ¾ cup fennel 90g, diced
- ½ cup dried cranberries 80g
- ¼ cup sunflower seeds 40g, pepitas
For the dressing
- ¼ cup orange juice
- ½ tablespoon olive oil
- ½ tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- ½ clove garlic
Instructions
- Preheat oven to 400F/200C. Dice the squash approx 1in/2.5cm and toss with the oil in a roasting dish. Roast for approx 40 mins then allow to cool.
- As the squash is cooking, cook the wild rice according to packet instructions but on the less-done side (I found covered with 1 ¼ cups water, brought to boil and simmered approx 40 mins). Drain any excess water and allow to cool. Both the squash and rice can be cooked ahead and allowed to cool and kept refrigerated for a day or two before making up salad.
- Finely dice the fennel and add to the rice along with the squash, cranberries and sunflower seeds.
- Mix together the dressing ingredients (either whisk or shake in a small jar) and pour over the salad. Toss gently and serve or pack into containers to transport - works well taken for a potluck or in lunch box.
Nutrition
Calories: 525kcal | Carbohydrates: 83g | Protein: 11g | Fat: 20g | Saturated Fat: 2g | Sodium: 29mg | Potassium: 974mg | Fiber: 9g | Sugar: 28g | Vitamin A: 15175IU | Vitamin C: 49.2mg | Calcium: 105mg | Iron: 3.1mg