Description
A vibrant and hearty Thanksgiving wild rice salad featuring nutty wild rice, roasted butternut squash, tart dried cranberries, crunchy pecans, and tangy crumbled feta cheese, all tossed in a fresh lemon dressing. Perfect as a festive side or light main dish, this salad combines earthy, sweet, and citrus flavors for a delicious holiday addition.
Ingredients
Scale
Salad
- 1 cup wild rice (uncooked)
- 4 cups mixed greens
- 1 medium butternut squash, peeled and cubed
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1/2 cup feta cheese, crumbled
Dressing
- 3 tablespoons olive oil (divided)
- 2 tablespoons freshly squeezed lemon juice
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the wild rice: Rinse the wild rice thoroughly under cold water. In a medium saucepan, combine the wild rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce the heat and simmer gently for 45-50 minutes, or until the rice is tender. Drain any excess water and allow the rice to cool completely.
- Roast the butternut squash: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into bite-sized pieces. Spread them evenly on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes until tender and lightly caramelized. Remove from the oven and let cool.
- Prepare the lemon dressing: In a small bowl, whisk together the remaining 2 tablespoons of olive oil and the freshly squeezed lemon juice. Season with salt and pepper to taste, adjusting the balance as you prefer.
- Assemble the salad: In a large mixing bowl, combine the cooled cooked wild rice, mixed greens, roasted butternut squash, dried cranberries, and chopped pecans. Drizzle the lemon dressing over the salad and toss gently to evenly coat all ingredients without bruising the greens.
- Serve and garnish: Transfer the tossed salad to a serving platter or bowl. Sprinkle the crumbled feta cheese on top just before serving to maintain its texture and flavor. Enjoy immediately as a festive and flavorful addition to your Thanksgiving meal.
Notes
- Wild rice can be cooked a day in advance and refrigerated to save time on the day of serving.
- Substitute pecans with walnuts or almonds if preferred.
- Use fresh cranberries if available, but dried cranberries add sweetness and texture.
- Adjust seasoning in the lemon dressing to suit your taste, adding a pinch of honey or maple syrup for a sweeter twist if desired.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day.
