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Cranberry and Squash Wild Rice SaladCranberry and Squash Wild Rice Salad
Cranberry and Squash Wild Rice Salad
Cranberry and Squash Wild Rice Salad
A wild rice medley with fresh cranberries lightly sautéed in orange juice, honey, and rosemary to add a touch of sweetness. Add roasted slices of delicata squash, a maple vinaigrette and some lightly toasted chopped pecans.
Twin Cities blogger greens & chocolate
Twin Cities blogger greens & chocolate
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Cranberry and Squash Wild Rice Salad
Cranberry and Squash Wild Rice Salad
Prep Time15 Minutes
Servings6
Cook Time60 Minutes
Ingredients
8 ounces uncooked wild rice or wild rice blend
1/2 cup chopped pecans
FOR THE SQUASH: 1 medium delicata, squash
1 tablespoon olive oil
1 clove garlic
FOR THE CRANBERRIES: 2 cups fresh cranberries
2 tablespoons orange juice
1 tablespoon honey
1 tablespoon fresh rosemary, chopped
1 tablespoon olive oil
1 large shallot, finely diced
2 celery stalks, finely diced
FOR THE DRESSING: 1/4 cup olive oil
1 1/2 tablespoons maple syrup
1 1/2 tablespoons apple cider vinegar
1/2 teaspoon salt
Directions
  1. Preheat oven to 400 degrees F.
  2. Slice delicata squash down the middle, the long way. Scoop out the seeds, then slice into thin half circles.
  3. Toss with olive oil and garlic, and season with salt. Place on greased baking sheet and bake in preheated oven for 25-30 minutes, flipping halfway through.
  4. Cook the wild rice according to the instructions on the package. While rice and squash are cooking, you can start on the cranberries, and dressing.
  5. To make the cranberries, combine the cranberries in a medium skillet with orange juice, honey, and fresh rosemary. Season with dash of salt.
  6. Cook over medium-high heat, stirring frequently, just until cranberries start to soften, about 5-7 minutes.
  7. Remove from heat and place into a large bowl where you will combine all ingredients.
  8. In same skillet, heat olive oil over medium-high heat. Add shallots and celery and cook until they are cooked, about 5-7 minutes. Add to large bowl with cranberries.
  9. Make the dressing by combining all dressing ingredients and stirring well until combined. Alternately, you can place dressing ingredients into a mason jar, seal tightly, and shake until well combined.
  10. Add wild rice and squash to bowl with cranberries, celery mixture, and toss well to combine. Drizzle with dressing, and toss gently to evenly distribute dressing. Top with chopped pecans.
15 minutes
Prep Time
60 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
8 ounces uncooked wild rice or wild rice blend
L&B Minnesota Cultivated Wild Rice
L&B Minnesota Cultivated Wild Rice, 1 Pound
Deal
$5.99 was $6.99$5.99/lb
1/2 cup chopped pecans
L&B Chopped Pecans
L&B Chopped Pecans, 4 Ounce
Deal
$4.99 was $5.99$1.25/oz
FOR THE SQUASH: 1 medium delicata, squash
Not Available
1 tablespoon olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$10.99 was $12.99$0.65/oz
1 clove garlic
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
FOR THE CRANBERRIES: 2 cups fresh cranberries
Fresh Gourmet Cranberries & Glazed Walnuts Salad Topping
Fresh Gourmet Cranberries & Glazed Walnuts Salad Topping, 3.5 Ounce
Deal
$4.99 was $5.49$1.43/oz
2 tablespoons orange juice
L&B Freshly Squeezed Orange Juice
L&B Freshly Squeezed Orange Juice, 48 Ounce
$11.99$0.25/oz
1 tablespoon honey
L&B Pure Honey
L&B Pure Honey, 16 Ounce
$7.49$0.47/oz
1 tablespoon fresh rosemary, chopped
L&B Fresh Rosemary
L&B Fresh Rosemary, 0.75 Ounce
$3.49$4.65/oz
1 tablespoon olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$10.99 was $12.99$0.65/oz
1 large shallot, finely diced
Shallots
Shallots, 0.13 Pound
$0.78 avg/ea$5.99/lb
2 celery stalks, finely diced
Fresh Celery
Fresh Celery, 1 Each
$2.99
FOR THE DRESSING: 1/4 cup olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$10.99 was $12.99$0.65/oz
1 1/2 tablespoons maple syrup
L&B Pure Maple Syrup
L&B Pure Maple Syrup, 8 Ounce
$5.79$0.72/oz
1 1/2 tablespoons apple cider vinegar
Wild Harvest Organic Apple Cider Vinegar
Wild Harvest Organic Apple Cider Vinegar, 16 Ounce
$3.35$0.21/oz
1/2 teaspoon salt
Morton Fine Sea Salt
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz

Directions

  1. Preheat oven to 400 degrees F.
  2. Slice delicata squash down the middle, the long way. Scoop out the seeds, then slice into thin half circles.
  3. Toss with olive oil and garlic, and season with salt. Place on greased baking sheet and bake in preheated oven for 25-30 minutes, flipping halfway through.
  4. Cook the wild rice according to the instructions on the package. While rice and squash are cooking, you can start on the cranberries, and dressing.
  5. To make the cranberries, combine the cranberries in a medium skillet with orange juice, honey, and fresh rosemary. Season with dash of salt.
  6. Cook over medium-high heat, stirring frequently, just until cranberries start to soften, about 5-7 minutes.
  7. Remove from heat and place into a large bowl where you will combine all ingredients.
  8. In same skillet, heat olive oil over medium-high heat. Add shallots and celery and cook until they are cooked, about 5-7 minutes. Add to large bowl with cranberries.
  9. Make the dressing by combining all dressing ingredients and stirring well until combined. Alternately, you can place dressing ingredients into a mason jar, seal tightly, and shake until well combined.
  10. Add wild rice and squash to bowl with cranberries, celery mixture, and toss well to combine. Drizzle with dressing, and toss gently to evenly distribute dressing. Top with chopped pecans.