I wanted to create an easy side dish that you can make for your upcoming holiday celebrations. This Roasted Butternut Squash and Wild Rice Salad is just bursting with colors, flavors and textures! This salad is easy to make, which makes it a great addition to your holiday meal. With so many dishes to prepare, quick and easy sides are a must! This one happens to be super delicious, too!
About Butternut Squash:
Besides the summer months, this time of year is a favorite when it comes to food. And one of the favorite fall foods is butternut squash. It’s extremely versatile, and it works in all sorts of dishes from soups and chili to risotto and salads. Have you tried roasted butternut squash? It’s a must this time of year. Butternut squash is so delicious because of its creamy texture, and roasting it brings out that texture even more. The edges that get all toasty and caramelized are the best part!
How to make Roasted Butternut Squash and Wild Rice Salad:
To make this salad, you’ll first want to get your wild rice cooking on the stove. Once that’s going, you can prep your squash for roasting. Once the rice and squash are cooked, you’ll add toasted pecans, apple pieces, dried cranberries and shallots. A simple apple cider vinaigrette is what is used as the dressing for this salad. You don’t need too much dressing, so that the flavors of the roasted squash and other salad ingredients can shine.
You can serve this salad warm, chilled, or at room temperature. It’s even better the second and third day, so you can save time by making it ahead. Enjoy!
