Description
A vibrant Thanksgiving wild rice salad with lemon dressing that combines flavors and textures, perfect for holiday gatherings.
Ingredients
- Wild rice: 1 cup (uncooked)
- Mixed greens: 4 cups
- Butternut squash: 1 medium, peeled and cubed
- Cranberries: 1/2 cup (dried)
- Pecans: 1/2 cup (chopped)
- Feta cheese: 1/2 cup (crumbled)
- Olive oil: 3 tablespoons
- Lemon juice: 2 tablespoons (freshly squeezed)
- Salt: to taste
- Pepper: to taste
Instructions
- Rinse the wild rice under cold water, then combine with 3 cups of water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat and simmer for 45-50 minutes. Drain excess water and let cool.
- Preheat the oven to 400°F (200°C). Peel and cube the butternut squash, spread on a baking sheet, drizzle with 1 tablespoon of olive oil, season with salt and pepper, and roast for 25-30 minutes until tender.
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil and lemon juice, adding salt and pepper to taste.
- In a large bowl, combine the cooked wild rice, mixed greens, roasted butternut squash, dried cranberries, and chopped pecans. Drizzle with the lemon dressing and toss gently.
- Transfer to a serving platter, sprinkle with crumbled feta cheese, and serve.
Notes
- Make the salad ahead of time for enhanced flavors, but keep the dressing separate until serving.
- Consider adding fresh herbs like parsley or cilantro for extra flavor.
- For a heartier salad, add grilled chicken, turkey, or roasted chickpeas.
- Feel free to swap in seasonal ingredients like Brussels sprouts or sweet potatoes.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Thanksgiving, wild rice salad, lemon dressing, holiday salad, vegetarian dish