The Best Wild Rice Salad
Here it is—one of my all-time favorite recipes for the holidays (and anytime, really). This wild rice salad uses seasonal ingredients like winter squash, leeks, and cranberries, but add a surprising twist with fresh basil and rosemary. I found the original recipe for this salad from the talented chef at the HeartBeet Kitchen years ago, and I’ve been making versions of it ever since. Here is my favorite :)
Wild Rice & Winter Squash Salad with Cranberries and Maple Balsamic Vinaigarette
Serves 4 as a main, more as a side.
Ingredients
Dressing:
¼ cup extra-virgin olive oil
2 tablespoons pure maple syrup
2 tablespoons balsamic vinegar
½ teaspoon sea salt
½ teaspoon black pepper
1 tablespoon chopped fresh rosemary
2 cloves garlic, minced
Salad:
2 ½ cups peeled and finely chopped winter squash (butternut, pumpkin, etc)
2 tablespoons olive oil
sea salt
black pepper
2 bunches very thinly sliced kale (lightly massaged)
1 thinly sliced leek, both white and green parts (or any onion works — add to taste)
½ cup dried cranberries
¼ cup thinly sliced fresh basil
3 cups cooked wild rice
Directions
Preheat oven to 400 degrees. Toss squash with olive oil, salt and pepper. Spread onto a baking sheet and roast for about 25 minutes, stirring once, until fork tender.
Prepare dressing by pureeing all ingredients with an immersion blender or by vigorously whisking.
In a large bowl, combine kale, leeks, cranberries and basil. Stir in warm rice and squash so that spinach wilts slightly from the heat. Stir dressing into salad; taste and adjust salt level if needed. Serve at room temperature.