Wild Rice Salad with Roasted Butternut Squash and Goat Cheese
Wild rice is a North American grain that's nutty, chewy, and packed with protein. It's the perfect base for a hearty salad, and when combined with roasted butternut squash and creamy goat cheese, it becomes a truly special dish. This salad is easy to make and can be served as a main course or a side dish. It's also a great way to use up leftover roasted squash.
I first had this salad at a potluck party a few years ago. I was immediately drawn to the unique combination of flavors and textures. The wild rice was nutty and chewy, the butternut squash was sweet and caramelized, and the goat cheese added a creamy richness. I asked the person who made the salad for the recipe, and I've been making it ever since. I've made a few small changes to the original recipe over the years, but the basic ingredients and proportions have remained the same. I love this salad because it's so versatile. It can be served as a main course or a side dish, and it's perfect for any season. It's also a great way to use up leftover roasted squash.
Wild Rice Salad with Roasted Butternut Squash and Goat Cheese Wild Rice Salad with Roasted Butternut Squash and Goat Cheese Wild Rice Salad with Roasted Butternut Squash and Goat Cheese Wild Rice Salad with Roasted Butternut Squash and Goat Cheese
Prep time: 15 | Cook time: 60 | Serves: 4
Ingredients
  • 1 cup dried wild rice
  • 2 cups water
  • 1 butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/2 cup crumbled goat cheese
  • 1/4 cup chopped parsley
  • 1/4 cup chopped walnuts (optional)
Instructions
  1. Rinse the wild rice and add it to a medium saucepan.
  2. Add the water, salt, and pepper to the saucepan and bring to a boil.
  3. Reduce heat, cover, and simmer for 45 minutes, or until the rice is tender and all the water has been absorbed.
  4. Preheat the oven to 400 degrees F (200 degrees C).
  5. Toss the butternut squash with olive oil, salt, and pepper and spread it on a baking sheet.
  6. Roast the squash in the preheated oven for 20-25 minutes, or until tender and caramelized.
  7. In a large bowl, combine the wild rice, roasted butternut squash, goat cheese, parsley, and walnuts (if using).
  8. Toss to combine and serve.
Why It Works
  • The combination of wild rice, butternut squash, and goat cheese creates a unique and flavorful salad.
  • The wild rice provides a nutty and chewy base, while the butternut squash adds sweetness and caramelization.
  • The goat cheese adds a creamy richness that balances the other flavors.
  • The salad is easy to make and can be served as a main course or a side dish.
  • It's a great way to use up leftover roasted squash.