This butternut wild rice salad is a wild rice salad with roasted butternut squash, toasted pecans, and cranberries all tossed in a tangy orange and ginger dressing. It’s a flavor packed grain salad that’s great as a gluten free alternative to stuffing/dressing. The chewy wild rice with plenty of nutrients and fiber pairs with sweet, roasted butternut for a hearty side dish that can be served warm or cold. If you’re looking for vegan salad ideas or gluten free salad ideas, this is the perfect recipe to make!
And, if you’re looking for more vegan and gluten free recipes, try this tuscan bean dip or these stuffed sweet potatoes!
Take your meals to the next level with our incredible Meal Planner! Just $3.25 for a limited time. Get it here!
This post may contain affiliate links, please read our disclosure policy for details.
What You’ll Need For This Butternut Wild Rice Salad
Tools You’ll Need
Click to shop.
Join the List
Subscribe
How To Make A Butternut Wild Rice Salad
Preheat the oven to 400°F/200 C. Line a baking pan with parchment or aluminum foil.
Rinse the wild rice.
Bring the broth to a boil in a medium pot. Add the rice and cook over medium-low heat, stirring occasionally, until all the liquid is absorbed, about forty (40) minutes. Rice should be chewy but not hard, and still holding its shape. Allow to cool slightly before assembling salad.
Peel and scoop the seeds out of the butternut. Cut it into 1″/2.5cm chunks.
Place the butternut cubes on the baking pan and drizzle with 1 tbsp/15ml olive oil.
Roast for twenty (20) minutes, until soft enough to pierce with a fork.
While everything is cooking, prepare the dressing:
Peel and thinly slice (1/8″/3mm or less) the shallots into rounds. Peel and mince the ginger. Wash, dry, and chopped the parsley.
In a large bowl, combine the orange juice, orange zest, ginger, 2 tbsp/30ml olive oil, mustard, and salt. Whisk to blend.
Add the shallots and parsley. Toss gently.
Once wild rice and butternut are slightly cool, add to the dressing and toss to coat.
Add the toasted pecans and cranberries and toss.
Can be served warm (not hot) or cold. Will store for up to two (2) days in the fridge. Rice will absorb more dressing as it sits.
Important Recipe Notes
Broth: Cooking the rice in broth gives it more flavour. If you don’t have broth or want less intensity, cook rice in an equivalent amount of water and add ½ tsp/3g salt.
Vegan and Gluten Free Dinner Ideas
Mushroom and Wild Rice Soup– Creamy mushroom wild rice soup is a comforting, hearty meal that works beautifully as a fall or winter soup recipe. With tender wild rice, sautéed mushrooms, and a thick, chowder-style broth, this vegan main dish soup delivers richness without dairy, nuts, or soy.
Sweet Potato Lentil Stew– This Sweet Potato Lentil Stew is comfort in a bowl. Warm, fragrant, and deeply nourishing, it’s also vegan, gluten-free, and soy-free. More importantly, it’s filled with layers of flavor from earthy lentils, tender sweet potatoes, and a blend of aromatic spices.
Butternut Wild Rice Salad
This butternut squash wild rice salad is hearty, flavorful, and perfect for fall! A wholesome dish loaded with veggies and warm autumn flavors.
- Prep Time: 10
- Cook Time: 45
- Total Time: 55
- Yield: 8 as a side 1x
- Category: Dinner, Side Dish
- Method: Baking, Slow Cooking
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Soy Free, Vegan, Vegetarian
Ingredients
1 cup/160g wild rice, uncooked
3 ½ cups/825ml vegetable broth
1 small/600g butternut squash, peeled and cubed (3 cups cubed)
3 tbsp/45ml olive oil, divided
2 medium/70g shallots, peeled and sliced
1 cup/120g chopped pecans, toasted
¾ cup/115g dried cranberries
¼ cup/7g fresh parsley leaves, chopped
3 tbsp/45ml fresh orange juice
2 tsp/4g orange zest
1 tbsp/20g/1″ minced fresh ginger
1 tsp/5g dijon mustard
½ tsp/3g salt
Instructions
Preheat the oven to 400°F/200 C. Line a baking pan with parchment or aluminum foil.
Rinse the wild rice.
Bring the broth to a boil in a medium pot. Add the rice and cook over medium-low heat, stirring occasionally, until all the liquid is absorbed, about forty (40) minutes. Rice should be chewy but not hard, and still holding its shape. Allow to cool slightly before assembling salad.
Peel and scoop the seeds out of the butternut. Cut it into 1″/2.5cm chunks.
Place the butternut cubes on the baking pan and drizzle with 1 tbsp/15ml olive oil.
Roast for twenty (20) minutes, until soft enough to pierce with a fork.
While everything is cooking, prepare the dressing:
Peel and thinly slice (1/8″/3mm or less) the shallots into rounds. Peel and mince the ginger. Wash, dry, and chopped the parsley.
In a large bowl, combine the orange juice, orange zest, ginger, 2 tbsp/30ml olive oil, mustard, and salt. Whisk to blend.
Add the shallots and parsley. Toss gently.
Once wild rice and butternut are slightly cool, add to the dressing and toss to coat.
Add the toasted pecans and cranberries and toss.
Can be served warm (not hot) or cold. Will store for up to two (2) days in the fridge. Rice will absorb more dressing as it sits.
Notes
Broth: Cooking the rice in broth gives it more flavour. If you don’t have broth or want less intensity, cook rice in an equivalent amount of water and add ½ tsp/3g salt.
