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