Harvest Wild Rice Salad

This chilled, hearty Fall salad is full of flavor and texture. It has sweet butternut squash and pomegranate arils, roasted Brussels sprouts and tempeh, crunchy pecans and a zippy vinaigrette.

5 from 1 vote

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Cook Time 1

Course dinner, holiday, lunch, Main Course, Salad, Side Dish

Cuisine American, Californian

Servings

Calories 470 kcal

Ingredients

8 oz dry wild rice

For Roasted Vegetables

1 pound brussels sprouts halved
2 cups butternut squash cubed
12 oz tempeh cubed
1 tbsp olive oil
½ tsp salt
2 tbsp maple syrup

For Dressing

3 tbsp apple cider vinegar
3 tbsp olive oil
2 tsp maple syrup
½ tsp smoked paprika
¼ tsp salt
black pepper

Garnish

3 sprigs fresh thyme leaves only
½ cup pecans
¼ cup pomegranate arils

Instructions

Cook wild rice according to package and let cool.
Preheat oven to 400.
Spray a sheet pan with olive oil then spread brussels sprouts, butternut squash, and tempeh in a single layer. Spray with oil and sprinkle with salt then bake for 15 minutes. Remove from oven and drizzle with maple syrup then bake an additional 10 minutes. Let cool.
Make dressing by combining apple cider vinegar, olive oil, maple syrup, salt, smoked paprika and pepper and blend until emulsified.
Layer wild rice and veggies in a large bowl. Add pomegranate, pecans and thyme leaves then toss with the dressing.
Enjoy within 4 days for best quality.

Nutrition

Calories: 470kcalCarbohydrates: 55gProtein: 20gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gSodium: 321mgPotassium: 936mgFiber: 7gSugar: 10gVitamin A: 5648IUVitamin C: 76mgCalcium: 144mgIron: 4mg

Keyword cozy, Fall, holiday, meal-salad, rice, salad, wildrice

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