Looking for a delicious autumn recipe? Try this Harvest Wild Rice Salad Recipe! It's vegan, gluten free and simply yummy! It combines a hearty wild rice blend, sautéed kale and roasted acorn squash. The whole thing is then garnished with sweet pomegranate arils and pumpkin seeds. Great as a thanksgiving side dish recipe too!
Cuisine American, Canadian
Keyword autumn recipe, best thanksgiving side dish, fall salad idea, side dish recipe
1cupwild rice blend-cooked per package instructions
3cupsacorn squash-cubed (or butternut squash)
2tspcurry powder-or smoked paprika or pumpkin pie spice
1/2tspsalt-divided, or more to taste
4cupskale-leaves only, thinly sliced
3tbspunsalted pumpkin seeds
Cook rice per package instructions. I used a gluten free wild rice blend.
Meanwhile while the rice is cooking (mine took 40 minutes), roast acorn squash. To prepare squash, preheat oven to 350F. Toss squash with curry powder, 1 tbsp. of olive oil, 1/4 tsp each of salt and pepper. Place on a parchment lined baking sheet and bake for 40 minutes, tossing halfway.
On the stovetop on medium heat, add remaining 1/2 tbsp. of olive oil and cook garlic 1 minute. Add kale, 1/4 cup of water and remaining 1/4 tsp each of salt and pepper. Cook kale about 5 minutes.
In a large bowl combine cooked rice, roasted acorn squash, and kale (and more salt, if desired. For my tastes, I didn't add any more). Toss to combine. Garnish with pumpkin seeds and pomegranate arils. Delicious warm or as a cold rice salad. Enjoy!
Don't have kale? Spinach or chard works great too, but the spinach won't be as hearty.
Want to use butternut squash instead of acorn squash? Go for it!
Don't have pomegranate? Dried cranberries will work in a pinch.
Delicious warm or can be enjoyed as a cold rice salad.
Use smoked paprika or pumpkin pie spice instead of curry powder, if you like.
If you want to add a little more substance to the mix, some grilled or baked chicken would work great.