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Cranberry and Squash Wild Rice SaladCranberry and Squash Wild Rice Salad
Cranberry and Squash Wild Rice Salad
Cranberry and Squash Wild Rice Salad
A wild rice medley with fresh cranberries lightly sautéed in orange juice, honey, and rosemary to add a touch of sweetness. Add roasted slices of delicata squash, a maple vinaigrette and some lightly toasted chopped pecans.
Twin Cities blogger greens & chocolate
Twin Cities blogger greens & chocolate
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Cranberry and Squash Wild Rice Salad
Cranberry and Squash Wild Rice Salad
Prep Time15 Minutes
Servings6
Cook Time60 Minutes
Ingredients
1 8oz Lunds & Byerlys Wild Rice Medley, (or 8oz wild rice)
1/2 cup Chopped Pecans
FOR THE SQUASH: 1 medium delicata, squash
1 tablespoon olive oil
1 clove garlic
FOR THE CRANBERRIES: 2 cups fresh cranberries
2 tablespoons Orange Juice
1 tablespoon Honey
1 tablespoon fresh rosemary, chopped
1 tablespoon olive oil
1 large shallot, finely diced
2 stalks of celery, finely diced
FOR THE DRESSING: 1/4 cup olive oil
1 1/2 tablespoons maple syrup
1 1/2 tablespoons apple cider vinegar
1/2 teaspoon Salt
Directions
  1. Preheat oven to 400 degrees F.
  2. Slice delicata squash down the middle, the long way. Scoop out the seeds, then slice into thin half circles.
  3. Toss with olive oil and garlic, and season with salt. Place on greased baking sheet and bake in preheated oven for 25-30 minutes, flipping halfway through.
  4. Cook the wild rice medley according to the instructions on the package. While rice and squash are cooking, you can start on the cranberries, and dressing.
  5. To make the cranberries, combine the cranberries in a medium skillet with orange juice, honey, and fresh rosemary. Season with dash of salt.
  6. Cook over medium-high heat, stirring frequently, just until cranberries start to soften, about 5-7 minutes.
  7. Remove from heat and place into a large bowl where you will combine all ingredients.
  8. In same skillet, heat olive oil over medium-high heat. Add shallots and celery and cook until they are cooked, about 5-7 minutes. Add to large bowl with cranberries.
  9. Make the dressing by combining all dressing ingredients and stirring well until combined. Alternately, you can place dressing ingredients into a mason jar, seal tightly, and shake until well combined.
  10. Add wild rice and squash to bowl with cranberries, celery mixture, and toss well to combine. Drizzle with dressing, and toss gently to evenly distribute dressing. Top with chopped pecans.
15 minutes
Prep Time
60 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
1 8oz Lunds & Byerlys Wild Rice Medley, (or 8oz wild rice)
L&B Minnesota Cultivated Wild Rice
L&B Minnesota Cultivated Wild Rice, 1 Pound
Huge Deal
$4.99 was $6.99$4.99/lb
1/2 cup Chopped Pecans
L&B Chopped Pecans
L&B Chopped Pecans, 4 Ounce
Deal
$4.99 was $5.99$1.25/oz
FOR THE SQUASH: 1 medium delicata, squash
Organic Delicata Squash
Organic Delicata Squash, 1 Pound
Huge Deal
$1.99 avg/ea was $2.49 avg/ea$1.99/lb
1 tablespoon olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
1 clove garlic
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
FOR THE CRANBERRIES: 2 cups fresh cranberries
Wetherby Fresh Cranberries
Wetherby Fresh Cranberries, 16 Ounce
2/$5 Deal
$2.50 was $2.99$0.16/oz
2 tablespoons Orange Juice
Simply Orange High Pulp Orange Juice
Simply Orange High Pulp Orange Juice, 52 Ounce
2/$8 Huge Deal
$4.00 was $5.39$0.08/oz
1 tablespoon Honey
L&B Pure Honey
L&B Pure Honey, 16 Ounce
Deal
$6.49 was $7.49$0.41/oz
1 tablespoon fresh rosemary, chopped
L&B Fresh Rosemary
L&B Fresh Rosemary, 0.75 Ounce
$3.49$4.65/oz
1 tablespoon olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
1 large shallot, finely diced
Shallots
Shallots, 0.13 Pound
$0.78 avg/ea$5.99/lb
2 stalks of celery, finely diced
Fresh Celery
Fresh Celery, 1 Each
Huge Deal
$1.79 was $2.99
FOR THE DRESSING: 1/4 cup olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
1 1/2 tablespoons maple syrup
Hamel Maple Syrup Co. 100% Pure Maple Syrup
Hamel Maple Syrup Co. 100% Pure Maple Syrup, 8 Ounce
Deal
$5.99 was $6.29$0.75/oz
1 1/2 tablespoons apple cider vinegar
Heinz Distilled Apple Cider Vinegar
Heinz Distilled Apple Cider Vinegar, 32 Ounce
$3.69$0.12/oz
1/2 teaspoon Salt
Morton Salt
Morton Salt, 26 Ounce
$2.69$0.10/oz

Directions

  1. Preheat oven to 400 degrees F.
  2. Slice delicata squash down the middle, the long way. Scoop out the seeds, then slice into thin half circles.
  3. Toss with olive oil and garlic, and season with salt. Place on greased baking sheet and bake in preheated oven for 25-30 minutes, flipping halfway through.
  4. Cook the wild rice medley according to the instructions on the package. While rice and squash are cooking, you can start on the cranberries, and dressing.
  5. To make the cranberries, combine the cranberries in a medium skillet with orange juice, honey, and fresh rosemary. Season with dash of salt.
  6. Cook over medium-high heat, stirring frequently, just until cranberries start to soften, about 5-7 minutes.
  7. Remove from heat and place into a large bowl where you will combine all ingredients.
  8. In same skillet, heat olive oil over medium-high heat. Add shallots and celery and cook until they are cooked, about 5-7 minutes. Add to large bowl with cranberries.
  9. Make the dressing by combining all dressing ingredients and stirring well until combined. Alternately, you can place dressing ingredients into a mason jar, seal tightly, and shake until well combined.
  10. Add wild rice and squash to bowl with cranberries, celery mixture, and toss well to combine. Drizzle with dressing, and toss gently to evenly distribute dressing. Top with chopped pecans.