Butternut Squash & Wild Rice Salad

A quick, colourful dish that’s perfect for sharing or for meal prep.

Brighten up the end of the season with a simple butternut squash salad. Quick and easy to prepare, it’s a guaranteed crowd pleaser.

Ingredients      

Serves 4

For the roasted vegetables:

1 medium butternut squash, peeled, neck cut into 4 steaks (Reserve the rest, see tip)

1 large red onion, cut into wedges

1 tsp of each: smoked paprika, garlic granules, onion salt, ground ginger

½ tsp ground cumin (optional)

2 tbsp extra virgin olive oil and extra to drizzle

For the salad base:

150g wild rice

1 bag (100g) mixed salad leaves

80g pomegranate seeds

60g pecan nuts

SWAP 100g feta cheese (or vegan alternative)

6-8 radishes

1 avocado

Handful of parsley or mint, chopped

For the dressing:

6 tbsp extra virgin olive oil

2 tbsp balsamic vinegar (or pomegranate molasses for more tang)

1 tsp Dijon mustard

1 tsp honey or maple syrup

Pinch of salt & black pepper


A circular logo with two green arrows pointing in opposite directions, one right and the other left, and the text 'Flexible Recipe' below.

Method

Preheat oven to 180°C (fan), Gas mark 4. Mix the spices and olive oil and coat the butternut squash steaks and onion wedges. Place on a lined tray, drizzle with a bit more olive oil and roast for 30–35 minutes, until tender.

Rinse the rice well and cook according to packet instructions.

Toast pecans in a dry pan until warm. Slice radishes, avocado, and chop herbs.

For the dressing, whisk together olive oil, balsamic vinegar/pomegranate molasses, Dijon mustard, honey/maple syrup, salt and pepper.

To serve: I like to arrange the salad on a large serving plate for everyone to help themselves. Drizzle with dressing and finish with fresh parsley or mint.

Tip: The remaining butternut squash can either be cooked at the same time and added to the salad or used in another recipe of your choice.