I found this recipes while flipping through an old edition of the Vegetarian Times. This salad looked mouth watering and I decided to add it to my Thanksgiving menu this year.


The rice salad and the dressing can be prepared the night before and only the vegetables need to be roasted the following day.


Wild Rice Salad with Roasted Butternut Squash and Grapes
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 cup veggie broth
  • 1 cup wild rice, rinsed
  • 1/2 cup finely diced butternut squash
  • 1 tbsp balsamic vinegar
  • 2 tbsp maple syrup
  • 2 tbsp whole-grain mustard
  • 1 tbsp extra vergin olive oil
  • 1/4 cup raisins
  • 1/4 cup chives, minced and divided
  • 1 medium shallot, minced
  • Roasted fruit and vegetables:
  • 2 1/2 cups butternut squash chunks
  • 1 cup seedless red grapes
  • 1 cup pearl onions, peeled
  • 2 tbsp extra vergin olive oil
  1. Bring broth with one cup of water to a boil in a medium saucepan. Stir in the rice, cover and reduce heat. Simmer for 30-40 minutes until rice is tender. drain, transfer to a shallow dish and stir in small diced butternut squash. Stir in 1 1/2 tsp balsamic vinegar and chill overnight.
  2. Whisk together maple syrup, mustard, oil and remaining balsamic vinegar in a small bowl. Stir together with raisins, half the chives and shallot into rice mixture.
  3. Heat oven to 425F (220 C) and line a baking tray with parchment paper. Toss together squash chunks, grape, pearl onions and olive oil. Season with salt and pepper and spread them out on the parchment paper.
  4. Roast 25-30 minutes or until squash and onions are tender and brown. Serve fruit and vegetables over salad and garnish with chives.


Leave a comment