Wild Rice & Butternut Squash Salad

Name: Wild Rice & Butternut Squash Salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Ingredients: 250g Tilda Brown Basmati and Wild rice; 1 butternut squash, peeled, deseeded and chopped into chunks; 1 tsp sweet smoked paprika; 100g cavolo nero, stalks removed, chopped into bitesize pieces; 75g walnuts, lightly toasted in the oven or a dry frying pan, then roughly chopped; Handful of chopped parsley; Handful of chopped dill; Handful of chopped mint; 150g pomegranate seeds; 100g crumbled feta cheese to serve (optional); 1 tbsp olive oil; For the dressing; 3 tbsp olive oil; 1 tbsp lemon juice; 1 tbsp honey or maple syrup (for vegan); Salt and pepper to taste

This vibrant salad combines roasted butternut squash, fresh herbs, and tangy pomegranate with Tilda Brown Basmati & Wild Rice. Topped with feta and a zesty dressing, it’s a perfect balance of texture and flavour.

31 - 60 Minutes
Medium
Serves 4

This recipe uses:

Brown Basmati and Wild Rice

Where to buy

(Or, try it with: Wholegrain Steamed Basmati and Wild Rice )

Ingredients

250g Tilda Brown Basmati and Wild rice
1 butternut squash, peeled, deseeded and chopped into chunks
1 tsp sweet smoked paprika
100g cavolo nero, stalks removed, chopped into bitesize pieces
75g walnuts, lightly toasted in the oven or a dry frying pan, then roughly chopped
Handful of chopped parsley
Handful of chopped dill
Handful of chopped mint
150g pomegranate seeds
100g crumbled feta cheese to serve (optional)
1 tbsp olive oil

For the dressing
3 tbsp olive oil
1 tbsp lemon juice
1 tbsp honey or maple syrup (for vegan)
Salt and pepper to taste

How to make Wild Rice & Butternut Squash Salad

Preheat the oven to 200˚c fan / 220˚c electric. Spread the chopped squash on a lined baking tray, and sprinkle over the sweet smoked paprika.
Drizzle with the olive oil, and season with salt and pepper.
Toss the squash in the oil and seasoning, to ensure it is evenly coated. Roast in the oven for about 30 minutes, or until tender and starting to caramelize.
Remove from the oven and leave to one side.
Cook the rice according to pack instructions. Drain thoroughly and leave to cool slightly.
Bring a pan of water to a boil, and blanch the cavelo nero for 1 minute, then plunge straight into ice-cold water to refresh. Leave to drain.
Mix the rice with the chopped herbs and lemon zest. Stir through the walnuts, squash, cavolo nero and half the pomegranate seeds.
Whisk all the dressing ingredients together. Have a taste and adjust the acidity and seasoning levels to your taste. Pour into the rice salad and toss to coat.
Plate the rice mixture into your serving dish, then top with a scattering of pomegranate seeds, and the crumbled feta if using.

Share this recipe

Wild Rice & Butternut Squash Salad

Method

Ingredients

Ingredients

How to make Wild Rice & Butternut Squash Salad