Wild Rice Salad
Wild Rice Salad
Plantable
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Rating:
3.4736843 (19 rated)

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.

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

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.