Cranberry and Squash Wild Rice Salad

Servings 0
Prep Time


  • 1 8oz Lunds and Byerlys Wild Rice Medley (or 8oz wild rice)
  • 1/2 cup Chopped Pecans

For the Squash

  • 1 medium delicata squash
  • 1 tbsp 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 tsp Salt


  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. 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.
  3. 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.
  4. To make the cranberries, combine the cranberries in a medium skillet with orange juice, honey, and fresh rosemary. Season with dash of salt. Cook over medium-high heat, stirring frequently, just until cranberries start to soften, about 5-7 minutes. Remove from heat and place into a large bowl where you will combine all ingredients. 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.
  5. 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.
  6. 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.
  7. Recipe by greens & chocolate