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Wild Rice Salad

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(32)
Wild Rice Salad
Plantable
RATE THIS RECIPE
(32)

Ingredients

  • 1/4 cup uncooked wild rice
  • 1/4 cup uncooked brown rice
  • 2 cups butternut squash, diced
  • 3 tablespoons olive oil, divided
  • Sea salt, to taste
  • 1 cup Brussels sprouts, halved
  • 2 cups Tuscan kale, thinly sliced
  • 3 tablespoons red wine vinegar
  • 1 teaspoon date sugar
  • 1/4 cup toasted pistachios, chopped
  • 1/4 cup fresh pomegranate seeds
  • 2 scallions, thinly sliced
  • Chef notes

    This healthy and flavorful salad is great as a side dish or you can add protein to make it a main. It's also great served on its own or over leafy greens.

    Preparation

    1.

    Cook wild rice and brown rice according to package instructions and set aside.

    2.

    Toss butternut squash with 1 tablespoon olive oil and a bit of sea salt. Spread on baking sheet and roast at 375ºF for 15-18 minutes, until browned.

    3.

    Toss Brussels sprouts with 1 tablespoon olive oil and a bit of sea salt. Spread on baking sheet and roast at 375°F for 10-12 minutes, until browned.

    4.

    Sauté Tuscan kale.

    5.

    Whisk together remaining olive oil, red wine vinegar, date sugar and a pinch of sea salt.

    6.

    Combine all ingredients and top with thinly sliced scallions.