Wild Rice and Butternut Squash Salad with Maple Balsamic Dressing


For Dressing

  • ¼ cup extra-virgin olive oil

  • 2 tbsp pure maple syrup

  • 2 tbsp balsamic vinegar

  • ½ tsp sea salt

  • Scant ½ teaspoon black pepper

  • ½ tbsp chopped fresh rosemary

  • 1 clove garlic, minced

For Salad

  • 2 ½ cups butternut squash, peeled and finely chopped

  • 1 ½ tbsp olive oil

  • Sea salt

  • Black pepper

  • 2 ½ cups thinly sliced kale (lightly massaged) or spinach

  • ½ cup thinly sliced leeks, both white and green parts

  • ½ cup dried cherries (or dried cranberries)

  • ¼ cup fresh basil, thinly sliced

  • 3 cups cooked wild rice, warmed


  1. Prepare dressing by pureeing all ingredients with an immersion blender or by vigorously whisking

  2. Preheat oven to 400°F. Toss squash with olive oil, salt and pepper. Spread onto a baking sheet and roast for about 25 minutes, stirring once, until fork tender. In a large bowl, combine spinach, leeks, cherries and basil. Stir in warm rice and squash so that spinach wilts slightly from the heat. Stir dressing (recipe below) into salad; taste and adjust salt level if needed. Serve at room temperature.


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