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Wild Rice Salad with Wild Wonders®

Serves

4Wild Rice Salad with Wild Wonders®Serves 4

Prep Mins

1010 Mins 43 Mins 53 Mins

Total Mins

43

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Ingredients

  • 1 cup cubed butternut squash 
  • 4 Tbsp. extra-virgin olive oil, divided
  • Kosher salt
  • 1 Tbsp. grapefruit juice
  • 1 Tbsp. red wine vinegar
  • 1 cup long-grain wild rice, prepared according to package
  • 2 red grapefruit or cara cara oranges, segmented
  • 2 scallions, thinly sliced
  • ½ cup golden raisins
  • 1 cup Wild Wonders® tomatoes, halved
  • ¼ cup finely chopped pecans, for garnish
  • Kosher salt

Directions

  • Preheat the oven to 400°F. 
  • In a large bowl, toss the butternut squash with 2 Tbsp. of olive oil and ½ tsp. Kosher salt. Spread evenly on a baking sheet and bake until browned and tender, about 20-35 minutes. 
  • Meanwhile, whisk together the remaining olive oil, grapefruit juice, and red wine vinegar. Season with Kosher salt to taste. 
  • In a large bowl, combine the wild rice, citrus segments, scallions, golden raisins, butternut squash, Wild Wonders® tomatoes. Add in desired amount of dressing and toss to combine. 
  • Garnish with pecans and serve. 

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