A bowl showing a serving of Winter Wild Rice and Roasted Veggie Salad

Winter Wild Rice and Roasted Veggie Salad

This hearty winter salad features nutty wild rice with roasted butternut squash, caramelized Brussels sprouts, creamy cannellini beans, crunchy walnuts, and sweet cranberries. This dish offers the perfect balance of flavors and textures for a satisfying meal or side dish!

This recipe stars U.S.-grown wild rice and comes to us from our friend @nourishingvegankitchen in partnership with thefeedfeed and USA Rice.

  • Servings
    4
  • Serving Size
    1 bowl
  • Prep Time
    10 mins
  • Cook Time
    50 mins
  • Total Time
    60 mins

Ingredients

Roasted Vegetables

  • 3 dried shiitake mushrooms
  • 3 cups butternut squash, cubed
  • 1 lb Brussels sprouts, trimmed & halved
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp pure maple syrup
  • 2 cloves garlic, minced
  • 1½ tsp fresh thyme, chopped
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper

Wild Rice Salad

  • 1 cup uncooked wild rice
  • 1½ cup cooked cannellini beans, drained & rinsed
  • ½ cup toasted walnuts or pepitas
  • ½ cup crumbled vegan feta (optional)
  • ⅓ cup dried cranberries (optional)

Creamy Maple-Tahini Dressing

  • ¼ cup tahini
  • 1 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • ¼ tsp garlic powder
  • ¼ tsp kosher salt
  • 3-4 tbsp water (as needed)
 

Directions

  • In a medium saucepan, combine wild rice with 2 cups of water. Cover and bring to a boil, then reduce to a simmer. Cook for 45–50 minutes, until tender and some grains have split.
  • Remove from heat, keep covered for 10 minutes to steam, then fluff with a fork.
  • Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  • Spread the squash and Brussels sprouts on the sheet. Drizzle with olive oil and maple syrup, then sprinkle with garlic, thyme, salt, and pepper. Toss to coat evenly.
  • Arrange the veggies in a single layer and roast for 40–45 minutes, stirring halfway through, until tender and caramelized.
  • In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic powder, and salt. Add water 1 tablespoon at a time, stirring, until the dressing reaches your desired consistency.
  • In a large mixing bowl, combine the cooked rice, roasted vegetables, beans, walnuts/pepitas, and optional vegan feta and cranberries.
  • Drizzle with the dressing and toss gently to combine.
  • Divide into bowls and enjoy warm or at room temperature.