Wild rice isn't actually rice—it's an aquatic grass seed that Minnesota's Ojibwe tribes have hand-harvested from canoes for 1,000 years.
Harvest Wild Rice Salad
Introducing a mouthwatering Autumn Harvest Salad that celebrates the season's best flavors! With golden roasted butternut squash, crunchy pecans for that perfect crunch, and vibrant pomegranate arils adding a burst of sweetness, this vegan delight is a must-have for your holiday table. Toss in some nutty wild rice for a hearty finish, and you’ve got a stunning dish that’s as beautiful as it is delicious!
Prep
15
min
Cook
25
min
Serves
6
people
Level
beginner
📝 Ingredients
Serves 6🥬Fresh Produce(2)
- 2 cups butternut squash cubed (454 g)
- 1/4 cup pomegranate arils (60 ml)
🥩Meat & Seafood(1)
- 1 package tempeh cubed
🫙Pantry Staples(5)
- 2 tbsp maple syrup (30 ml)
- 2 tsp maple syrup (10 ml)
- 1 tbsp olive oil (15 ml)
- 3 tbsp olive oil (45 ml)
- 8oz dry wild rice (227 g)
🧂Spices & Seasonings(5)
- Black pepper
- 1/2 tsp salt (2.5 ml)
- 1/4 tsp salt (1.25 ml)
- 1/2 tsp smoked paprika (2.5 ml)
- 3 sprigs fresh thyme leaves only
🍯Sauces & Condiments(1)
- 3 tbsp apple cider vinegar (45 ml)
📦Other(2)
- 1 pound brussels sprouts halved (454 g)
- 1/2 cup pecans (120 ml)
👨🍳 Instructions
- 1
Cook wild rice according to package and let cool.
- 2
Preheat oven to 400.
- 3
Spray a sheet pan with olive oil then spread brussels sprouts, butternut squash, and tempeh in a single layer. Spray with oil and sprinkle with salt then bake for 15 minutes. Remove from oven and drizzle with maple syrup then bake an additional 10 minutes. Let cool.
- 4
Make dressing by combining apple cider vinegar, olive oil, maple syrup, salt, smoked paprika and pepper and blend until emulsified.
- 5
Layer wild rice and veggies in a large bowl. Add pomegranate, pecans and thyme leaves then toss with the dressing.
- 6
Enjoy within 4 days for best quality.
💡 Pro Tips
- ✓Cook wild rice with a 1:3 ratio (rice to liquid) and simmer for 45-60 minutes until grains split open, revealing the white interior - this indicates the tough outer hull has softened and starches have gelatinized.technique1:3 ratio, 45-60 minutes
- ✓Cut butternut squash into uniform 3/4-inch cubes so they caramelize evenly at 400°F - smaller pieces burn before the interior softens, while larger pieces stay raw inside.technique3/4-inch cubes, 400°F
- ✓Add maple syrup only in the final 10 minutes of roasting because its sugars caramelize at 320°F, well below your oven temperature, and will burn if exposed too long.timing320°F caramelization, 10 minutes
- ✓Emulsify your vinaigrette using a 3:1 oil to acid ratio and blend for 30-45 seconds to create stable lecithin bonds that prevent separation for up to 2 hours.technique3:1 ratio, 30-45 seconds
- ✓Toast pecans at 350°F for 6-8 minutes until fragrant to develop Maillard reaction compounds that intensify their nutty flavor by 300% compared to raw nuts.ingredient350°F, 6-8 minutes, 300% flavor increase
Share this recipe
Prep
15
min
Cook
25
min
Serves
6
people
Level
beginner
Share this recipe
Wild rice isn't actually rice—it's an aquatic grass seed that Minnesota's Ojibwe tribes have hand-harvested from canoes for 1,000 years.
Harvest Wild Rice Salad
Introducing a mouthwatering Autumn Harvest Salad that celebrates the season's best flavors! With golden roasted butternut squash, crunchy pecans for that perfect crunch, and vibrant pomegranate arils adding a burst of sweetness, this vegan delight is a must-have for your holiday table. Toss in some nutty wild rice for a hearty finish, and you’ve got a stunning dish that’s as beautiful as it is delicious!
📝 Ingredients
Serves 6🥬Fresh Produce(2)
- 2 cups butternut squash cubed (454 g)
- 1/4 cup pomegranate arils (60 ml)
🥩Meat & Seafood(1)
- 1 package tempeh cubed
🫙Pantry Staples(5)
- 2 tbsp maple syrup (30 ml)
- 2 tsp maple syrup (10 ml)
- 1 tbsp olive oil (15 ml)
- 3 tbsp olive oil (45 ml)
- 8oz dry wild rice (227 g)
🧂Spices & Seasonings(5)
- Black pepper
- 1/2 tsp salt (2.5 ml)
- 1/4 tsp salt (1.25 ml)
- 1/2 tsp smoked paprika (2.5 ml)
- 3 sprigs fresh thyme leaves only
🍯Sauces & Condiments(1)
- 3 tbsp apple cider vinegar (45 ml)
📦Other(2)
- 1 pound brussels sprouts halved (454 g)
- 1/2 cup pecans (120 ml)
👨🍳 Instructions
- 1
Cook wild rice according to package and let cool.
- 2
Preheat oven to 400.
- 3
Spray a sheet pan with olive oil then spread brussels sprouts, butternut squash, and tempeh in a single layer. Spray with oil and sprinkle with salt then bake for 15 minutes. Remove from oven and drizzle with maple syrup then bake an additional 10 minutes. Let cool.
- 4
Make dressing by combining apple cider vinegar, olive oil, maple syrup, salt, smoked paprika and pepper and blend until emulsified.
- 5
Layer wild rice and veggies in a large bowl. Add pomegranate, pecans and thyme leaves then toss with the dressing.
- 6
Enjoy within 4 days for best quality.
💡 Pro Tips
- ✓Cook wild rice with a 1:3 ratio (rice to liquid) and simmer for 45-60 minutes until grains split open, revealing the white interior - this indicates the tough outer hull has softened and starches have gelatinized.technique1:3 ratio, 45-60 minutes
- ✓Cut butternut squash into uniform 3/4-inch cubes so they caramelize evenly at 400°F - smaller pieces burn before the interior softens, while larger pieces stay raw inside.technique3/4-inch cubes, 400°F
- ✓Add maple syrup only in the final 10 minutes of roasting because its sugars caramelize at 320°F, well below your oven temperature, and will burn if exposed too long.timing320°F caramelization, 10 minutes
- ✓Emulsify your vinaigrette using a 3:1 oil to acid ratio and blend for 30-45 seconds to create stable lecithin bonds that prevent separation for up to 2 hours.technique3:1 ratio, 30-45 seconds
- ✓Toast pecans at 350°F for 6-8 minutes until fragrant to develop Maillard reaction compounds that intensify their nutty flavor by 300% compared to raw nuts.ingredient350°F, 6-8 minutes, 300% flavor increase