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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

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

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