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Winter Squash and Wild Rice Salad

Winter Squash and Wild Rice Salad

Nick @ walktoeat
Healthy vegan winter squash and wild rice salad perfect for meal prep! This recipe is loaded with veggies and grains to keep you feeling full and healthy.
4.34 from 3 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course entree
Cuisine American
Servings 4
Calories 514 kcal


  • 1 cup wild rice
  • 1 medium acorn or butternut squash, seeds removed and reserved, cut in to 1” pieces
  • 1 bunch collard greens leaves and stems separated. Stems chopped in to 1” pieces. (or kale, chard, or beet greens),
  • 3 Tbsp. olive oil
  • 1/2 cup basic apple cider vinaigrette
  • Kosher salt


  • Preheat oven to 425 degrees.
  • Place wild rice and 3 cups water in a medium saucepan. Bring to a boil over high heat and cover. Set heat to low and let simmer for 40-45 minutes. The wild rice is done when it has just started to crack. It should be a bit chewy. Strain.
  • Toss squash with 2 Tbsp olive oil on a rimmed baking sheet and season with salt. Set timer for 25 minutes, toss occasionally.
  • When timer goes off, reduce oven to 400 degrees. Toss squash seeds with 1 tsp olive oil on a separate small baking sheet, season with salt and place in oven. Set timer for 5 minutes.
  • When timer goes off, toss leaves and stems with 2 tsp olive oil and season with salt in a large bowl. Place on baking sheet with squash. Roast squash, seeds, stems, and leaves for 10 more minutes.
  • Combine rice, roasted squash, stems, leaves, seeds and apple cider vinaigrette in the large bowl that you tossed the stems and leaves in. Mix together and season with salt.


Serving: 8gCalories: 514kcalFat: 28.5g
Keyword meal prep bowl, meal prep grain bowl, wild rice salad, winter squash
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