This butternut- squash wild rice salad is light and delicious. It’s packed with nutrients and flavor, and not shy on the veggies. Perfect for fall and winter holidays— or even just weekday meals. For those that celebrate Thanksgiving, this dish is a perfect complement to any Thanksgiving meal.
Pictured here is butternut squash- wild rice salad with cranberry-baked tofu. If you plan to make this dish a main course, add in some beans for additional plant-protein.
1 cup wild rice
3 cups water
1 Tablespoon rosemary
3 cups butternut squash, cubed
1 large onion, diced
1.5 cups celery, chopped
2 cups broccoli, chopped
2 cups greens, chopped
1/3-1/2 cup dried cranberries
2-3 teaspoons garlic powder
salt and pepper, to taste
1/2 cup walnuts or pecans, chopped
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