Balsamic Roasted Winter Squash & Wild Rice Salad


  • 1 cup wild rice
  • 3 ½ cups vegetable stock
  • 2 pounds winter squash, peeled and diced
  • 1 tablespoon balsamic vinegar
  • 3 tablepoon extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon dijon mustard
  • 3 tbs extra virgin olive oil
  • 1/2 cup chopped fresh herbs
  • 1/2 cup diced celery
  • 1-2 cups of arugula
  • salt to taste



  1. Bring stock to a boil, reduce heat, add rice, cover and simmer 45 mins
  2. Preheat oven to 425F
  3. Line a baking sheet with foil. Place squash on the baking sheet and toss with salt to taste, balsamic vinegar and 1 tablespoon of olive oil
  4. Roast for 20 to 30 mins, stirring every 10 mins so that the squash browns evenly. The squash should be tender all the way through
  5. Remove from heat
  6. In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt to taste and mustard. Whisk in the remaining olive oil
  7. Combine the wild rice, squash, herbs and celery in a large bowl
  8. Toss with the dressing
  9. Add salt and pepper to taste
  10. Line a platter, individual plates or a wide salad bowl with the arugula
  11. Top with the salad and serve


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