Roasted Acorn Squash Salad with Wild Rice, Cranberries, Feta & Maple Pecans
Roasted Acorn Squash Salad with Wild Rice, Cranberries, Feta & Maple Pecans is a colourful, satisfying salad that brings together sweet roasted acorn squash, nutty wild rice, tart dried cranberries, creamy feta, and crunchy maple pecans. Fresh greens and red onion add brightness and texture, while a maple balsamic dressing ties everything together.
This hearty salad is especially lovely when served warm or at room temperature. The caramelised squash and maple pecans add a naturally sweet contrast to the tangy feta and balsamic dressing, making this a beautiful option for a cosy lunch, seasonal side dish, or dinner table.
Ingredients
For the Roasted Acorn Squash:
- 2 medium acorn squash, halved, seeded and sliced (about 900 g)
- 2 tbsp olive oil (30 ml)
- 1 tbsp maple syrup (20 g)
- 1 tsp ground cinnamon (2 g)
- ½ tsp smoked paprika (1 g)
- ½ tsp salt (3 g)
- ¼ tsp black pepper (0.5 g)
For the Wild Rice:
- 1 cup wild rice blend, rinsed (185 g)
- 2½ cups vegetable broth (600 ml)
For the Maple Pecans:
- 1 cup pecan halves (110 g)
- 2 tbsp maple syrup (40 g)
- 1 tbsp unsalted butter, melted (14 g)
- ¼ tsp ground cinnamon (0.5 g)
- Pinch of salt
For the Salad:
- 4 cups mixed salad greens (120 g)
- ½ cup dried cranberries (75 g)
- ½ cup crumbled feta cheese (75 g)
- ¼ cup thinly sliced red onion (40 g)
- 2 tbsp chopped fresh parsley (8 g)
For the Maple Balsamic Dressing:
- 3 tbsp olive oil (45 ml)
- 2 tbsp balsamic vinegar (30 ml)
- 1 tbsp maple syrup (20 g)
- 1 tsp Dijon mustard (5 g)
- 1 tbsp fresh lemon juice (15 ml)
- ¼ tsp salt (1 g)
- ¼ tsp black pepper (0.5 g)
How to Make It
1. Roast the Acorn Squash
Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Arrange the sliced acorn squash in a single layer. Drizzle with olive oil and maple syrup, then sprinkle with cinnamon, smoked paprika, salt, and black pepper. Toss gently until evenly coated.
Roast for 25–30 minutes, turning the slices halfway through, until the squash is tender, lightly golden, and caramelised around the edges.
2. Cook the Wild Rice
While the squash roasts, combine the rinsed wild rice blend and vegetable broth in a saucepan. Bring to a boil, then reduce the heat, cover, and simmer according to the package directions, usually 35–45 minutes, until the rice is tender.
Drain any excess liquid and let the cooked rice cool slightly before adding it to the salad.
3. Make the Maple Pecans
Preheat the oven to 350°F (175°C) if needed. Combine the pecans, maple syrup, melted butter, cinnamon, and a pinch of salt in a small bowl. Spread the coated pecans on a parchment-lined baking sheet.
Bake for 8–10 minutes, stirring once halfway through, until fragrant and lightly caramelised. Let the pecans cool completely before roughly chopping them.
4. Prepare the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, lemon juice, salt, and black pepper until smooth and emulsified.
5. Assemble the Salad
Place the mixed greens, cooked wild rice, dried cranberries, thinly sliced red onion, and fresh parsley in a large serving bowl. Add the roasted acorn squash and gently toss to combine without breaking up the squash slices.
6. Add the Dressing and Toppings
Drizzle the maple balsamic dressing over the salad and toss lightly until the ingredients are evenly coated. Sprinkle the crumbled feta and maple pecans over the top just before serving.
7. Serve
Serve the salad warm or at room temperature. The roasted squash, sweet cranberries, creamy feta, crunchy maple pecans, nutty wild rice, and fresh greens create a balanced combination of flavours and textures.
Why This Recipe Works
This salad works because it combines contrasting flavours and textures in every bite. The roasted acorn squash becomes tender and caramelised, while wild rice adds a pleasantly nutty and hearty element. Dried cranberries provide a sweet-tart contrast, and feta brings a creamy, savoury finish.
The maple pecans add an irresistible crunch, while the maple balsamic dressing brings together the sweet, tangy, and savoury elements. Serving the salad warm or at room temperature also allows the roasted ingredients to remain the star without overwhelming the fresh greens.
Tips for the Best Roasted Acorn Squash Salad
- Slice the squash evenly: Try to keep the slices similar in thickness so they roast at the same rate.
- Do not overcrowd the pan: Arrange the squash in a single layer to encourage caramelisation rather than steaming.
- Cool the pecans: Allow the maple pecans to cool before chopping so the coating can firm up and become crunchy.
- Cook the rice ahead: The wild rice can be prepared in advance and cooled slightly before assembling the salad.
- Add the dressing at the end: Toss the salad with the dressing shortly before serving to keep the greens fresh.
- Add feta and pecans last: Sprinkling them over the finished salad helps preserve the creamy and crunchy textures.
Serving Suggestions
Serve this salad as a generous seasonal side dish alongside roasted vegetables, grilled chicken, or another favourite main course. It also works beautifully as a satisfying lunch thanks to the combination of wild rice, squash, feta, pecans, and fresh greens.
For an attractive presentation, arrange the roasted squash over the greens rather than mixing everything completely. Finish with the feta, maple pecans, cranberries, and a little extra parsley so the colours and textures remain visible.
Frequently Asked Questions
Can I use another type of squash?
Yes. Butternut squash or delicata squash can be used in place of acorn squash. Adjust the roasting time according to the size and thickness of the pieces.
Can I make the wild rice ahead of time?
Yes. The wild rice can be cooked ahead and cooled before assembling the salad. Store it covered in the refrigerator until ready to use.
Can I prepare the maple pecans ahead?
Yes. Once completely cooled, the maple pecans can be stored in an airtight container until you are ready to assemble the salad.
Can I use a different cheese instead of feta?
Yes. Goat cheese or another crumbly cheese can be used if preferred. Each option will give the salad a slightly different flavour and texture.
Can I serve this salad cold?
Yes. The salad can be served cold or at room temperature. For the best texture, keep the dressing separate until shortly before serving.
Can I make the dressing in advance?
Yes. The maple balsamic dressing can be whisked together ahead of time and refrigerated until needed. Give it another quick whisk before drizzling over the salad.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 6 |
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 5 minutes |
| Calories | 425 |
| Protein | 9 g |
| Carbohydrates | 57 g |
| Fat | 20 g |
| Fiber | 8 g |
| Sugar | 25 g |
| Sodium | 510 mg |
Final Thoughts
Roasted Acorn Squash Salad with Wild Rice, Cranberries, Feta & Maple Pecans brings together everything that makes a seasonal salad memorable: tender roasted vegetables, chewy wild rice, sweet cranberries, creamy feta, crunchy pecans, and a bright maple balsamic dressing.
It is colourful enough for a special table but simple enough to enjoy as an everyday meal. Serve it warm or at room temperature, and add the dressing, feta, and maple pecans just before serving for the best combination of textures.
Print
Roasted Acorn Squash Salad with Wild Rice, Cranberries, Feta & Maple Pecans
- Total Time: 1 hour 5 minutes
Description
A colourful and satisfying seasonal salad combining sweet roasted acorn squash, nutty wild rice, tart dried cranberries, creamy feta, crunchy maple pecans, fresh greens, and red onion, all finished with a bright maple balsamic dressing.
Ingredients
For the Roasted Acorn Squash:
2 medium acorn squash, halved, seeded and sliced (about 900 g)
2 tbsp olive oil (30 ml)
1 tbsp maple syrup (20 g)
1 tsp ground cinnamon (2 g)
½ tsp smoked paprika (1 g)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
For the Wild Rice:
1 cup wild rice blend, rinsed (185 g)
2½ cups vegetable broth (600 ml)
For the Maple Pecans:
1 cup pecan halves (110 g)
2 tbsp maple syrup (40 g)
1 tbsp unsalted butter, melted (14 g)
¼ tsp ground cinnamon (0.5 g)
Pinch of salt
For the Salad:
4 cups mixed salad greens (120 g)
½ cup dried cranberries (75 g)
½ cup crumbled feta cheese (75 g)
¼ cup thinly sliced red onion (40 g)
2 tbsp chopped fresh parsley (8 g)
For the Maple Balsamic Dressing:
3 tbsp olive oil (45 ml)
2 tbsp balsamic vinegar (30 ml)
1 tbsp maple syrup (20 g)
1 tsp Dijon mustard (5 g)
1 tbsp fresh lemon juice (15 ml)
¼ tsp salt (1 g)
¼ tsp black pepper (0.5 g)
Instructions
1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Arrange the sliced acorn squash in a single layer. Drizzle with olive oil and maple syrup, then sprinkle with cinnamon, smoked paprika, salt, and black pepper. Toss gently until evenly coated.
2. Roast the squash for 25–30 minutes, turning the slices halfway through, until tender, lightly golden, and caramelised around the edges.
3. While the squash roasts, combine the rinsed wild rice blend and vegetable broth in a saucepan. Bring to a boil, then reduce the heat, cover, and simmer according to the package directions, usually 35–45 minutes, until the rice is tender.
4. Drain any excess liquid from the cooked wild rice and let it cool slightly before adding it to the salad.
5. Preheat the oven to 350°F (175°C) if needed. Combine the pecans, maple syrup, melted butter, cinnamon, and a pinch of salt in a small bowl. Spread the coated pecans on a parchment-lined baking sheet.
6. Bake the maple pecans for 8–10 minutes, stirring once halfway through, until fragrant and lightly caramelised. Let them cool completely before roughly chopping.
7. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, lemon juice, salt, and black pepper until smooth and emulsified.
8. Place the mixed greens, cooked wild rice, dried cranberries, thinly sliced red onion, and fresh parsley in a large serving bowl. Add the roasted acorn squash and gently toss to combine without breaking up the squash slices.
9. Drizzle the maple balsamic dressing over the salad and toss lightly until the ingredients are evenly coated.
10. Sprinkle the crumbled feta and maple pecans over the top just before serving.
11. Serve the salad warm or at room temperature, keeping the roasted squash, feta, maple pecans, and other toppings visible for an attractive presentation.
Notes
Slice the squash evenly so the pieces roast at the same rate. Arrange the squash in a single layer and avoid overcrowding the baking sheet to encourage caramelisation rather than steaming. Allow the maple pecans to cool completely before chopping so the coating can firm up and become crunchy. The wild rice can be cooked ahead of time and cooled before assembling the salad. Toss the salad with the dressing shortly before serving to keep the greens fresh. Add the feta and maple pecans last to preserve their creamy and crunchy textures. Butternut squash or delicata squash can be used instead of acorn squash; adjust the roasting time according to the size and thickness of the pieces. Goat cheese or another crumbly cheese can be substituted for feta. The salad can be served cold or at room temperature. Keep the dressing separate until shortly before serving if preparing it in advance. The maple balsamic dressing can be made ahead and refrigerated. Whisk it again before using. Serve as a seasonal side dish with roasted vegetables or grilled chicken, or enjoy it as a satisfying lunch. For the best presentation, arrange the roasted squash over the greens and finish with feta, maple pecans, cranberries, and parsley.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
