Description
A vibrant Thanksgiving wild rice salad with lemon dressing that combines flavors and textures, featuring wild rice, roasted butternut squash, dried cranberries, and a zesty lemon vinaigrette.
Ingredients
- Wild rice: 1 cup (uncooked)
- Mixed greens: 4 cups
- Butternut squash: 1 medium, peeled and diced
- Olive oil: 2 tablespoons (for roasting squash)
- Salt: 1 teaspoon (for seasoning)
- Black pepper: 1/2 teaspoon (for seasoning)
- Dried cranberries: 1/2 cup
- Pecans: 1/2 cup, roughly chopped
- Feta cheese: 1/2 cup, crumbled
- Lemon juice: 1/4 cup (freshly squeezed)
- Dijon mustard: 1 teaspoon
- Honey: 1 tablespoon (optional)
- Garlic: 1 clove, minced
- Olive oil: 1/4 cup (for vinaigrette)
Instructions
- Rinse the wild rice under cold water. In a medium saucepan, combine wild rice with water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes. Drain excess water and set aside to cool.
- Preheat the oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and black pepper on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized. Let cool slightly.
- In a small bowl, whisk together lemon juice, Dijon mustard, honey (if using), minced garlic, and olive oil. Season with salt and pepper to taste.
- In a large bowl, combine mixed greens, cooked wild rice, roasted butternut squash, dried cranberries, and chopped pecans. Drizzle with lemon vinaigrette and toss gently to combine.
- Chill the salad in the refrigerator for 15-30 minutes before serving. Sprinkle crumbled feta cheese on top and serve in a large platter or individual bowls.
Notes
- For added flavor, consider mixing in fresh herbs like parsley or cilantro.
- Customize the salad by adding protein such as grilled chicken or roasted chickpeas.
- Seasonal ingredients like roasted Brussels sprouts or pomegranate seeds can enhance the dish.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Thanksgiving, wild rice salad, lemon dressing, healthy salad, festive dish