This Winter Wild Rice Salad is going to be your new favorite healthy dish this winter!
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 4
Ingredients
1cupuncooked wild ricemake according to bag instructions
1headcurly kale chopped
1/4cupshelled pistachios
1/2cupvegan feta
1/2cupred onions (let them soak for 5 minutes in a little apple cider vinegar)
Butternut Squash
1tbsp olive oil
1butternut squash cubed and roasted (about 2 cups cooked)
1tspcinnamon
sprinkle of salt and pepper
Dressing
3tbspolive oil
1tbspapple cider vinegar
1tbspdijon
1tbspmaple syrup
1tbsplemon juice
2tbsptahini
pinch ofsalt + pepper + garlic powder
Instructions
Preheat the oven to 400 F.
Dice the butternut squash and add to a baking sheet with parchment paper. Drizzle with olive oil, cinnamon, salt, and pepper. Roast for 30 minutes until golden brown and tender.
Cook the wild rice in a pot according to bag instructions.
Quickly pickle some red onion by slicing it and adding it into a small bowl covered in apple cider vinegar. Let them sit for 5 minutes.
Cut up the kale, crumble the feta.
Make the dressing by adding all ingredients to a bowl or mason jar and mixing.
Add the squash, wild rice, kale, feta, onions and pistachios to a large salad bowl. Pour the dressing on top of the salad and toss.