Large round dish of a wild rice salad recipe garnished with pomegranate.

Wild Rice Salad Recipe {vegan & gluten free}

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!
Course Salad
Cuisine American, Canadian
Keyword autumn recipe, best thanksgiving side dish, fall salad idea, side dish recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 345kcal
Author Dawn - Girl Heart Food


  • 1 cup wild rice blend -cooked per package instructions
  • 3 cups acorn squash -cubed (or butternut squash)
  • 2 tsp curry powder -or smoked paprika or pumpkin pie spice
  • 1.5 tbsp olive oil -divided
  • 1/2 tsp salt -divided, or more to taste
  • 1/2 tsp black pepper -divided
  • 2 cloves garlic -minced
  • 4 cups kale -leaves only, thinly sliced
  • 3 tbsp unsalted pumpkin seeds
  • 1/3 cup pomegranate arils


  • 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.
Tried this recipe? That's awesome!Mention @dawn.girlheartfood or tag #girlheartfood

Nutrition (estimate only)

Calories: 345kcal | Carbohydrates: 52g | Protein: 13g | Fat: 12g | Saturated Fat: 1g | Sodium: 325mg | Potassium: 999mg | Fiber: 5g | Sugar: 3g | Vitamin A: 7080IU | Vitamin C: 93.8mg | Calcium: 157mg | Iron: 3.7mg
Nutrition Facts
Wild Rice Salad Recipe {vegan & gluten free}
Amount Per Serving
Calories 345 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 325mg14%
Potassium 999mg29%
Carbohydrates 52g17%
Fiber 5g21%
Sugar 3g3%
Protein 13g26%
Vitamin A 7080IU142%
Vitamin C 93.8mg114%
Calcium 157mg16%
Iron 3.7mg21%
* Nutrition estimate only. Percent Daily Values are based on a 2000 calorie diet.