5 from 9 votes
Overhead shot of Roasted Delicata Squash Wild Rice Salad garnished with pomegranate arils and sliced scallions on a white platter with serving spoons inserted into the salad; and ramekins of pomegranate arils, sliced scallions and a small container of honey balsamic vinaigrette arranged around the salad.
Roasted Delicata Squash Wild Rice Salad with Honey Balsamic Vinaigrette
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

This gorgeous Delicata Squash Wild Rice Salad with pomegranate arils, goat cheese, pistachios and a honey balsamic vinaigrette is filled with delicious textures and flavors!  Fantastic served at warm or at room temperature, this salad is perfect for the holidays or special occasions! 

Course: Salad
Cuisine: American
Keyword: balsamic, honey, rice, roasted, squash, vinaigrette, wild rice
Servings: 4
Calories: 410 kcal
Ingredients
  • 2 small Delicata Squash (about 1 ½ pounds total)
  • 2 TBS Olive Oil
  • Sea Salt & Pepper
  • ½ Cup Black Rice *
  • ½ Cup Wild Rice *
  • 4 cups Baby Arugula can substitute baby spinach or mixed greens
  • 1 Cup Pomegranate Arils
  • ½ Cup Green Onions – sliced (both white and green parts)
  • ¼ Cup Pumpkin Seeds
  • ¼ Cup Roasted Pistachios
  • 4 ounces Soft Goat Cheese – crumbled
Vinaigrette:
  • ¼ cup Extra Virgin Olive Oil
  • 2 TBS Balsamic Vinegar
  • 1 ½ - 2 TBS Honey
  • 1 tsp Dijon
  • Kosher Salt & Ground Black Pepper
Instructions
  1. Preheat oven to 425 degrees F.  Line a sheet pan with parchment paper for easy clean up.  Set aside.
  2. Cook rice:  Fill a large pot with water and bring to a boil.  Season water generously with salt.  Add both types of rice and lower heat to a gentle simmer.  Cover and cook until the rice is tender but not super soft, about 35-40 minutes.  Drain rice thoroughly, shaking off as much water as possible.  Transfer drained rice to a large rimmed baking sheet to continue to dry and cool.
  3. Meanwhile, roast the squash:  Cut the delicata squash in half lengthwise.  Scoop out the seeds and place the squash cut side down.  Proceed to cut each half into ½’’ thick half-moon rounds.  Drizzle the squash rounds with oil and season generously with sea salt and a pinch of pepper.  Toss to combine.  Roast the squash on prepared sheet pan for 15-18 minutes.  Flip squash over and continue to roast for 10-15 minutes, or until tender and just golden brown. (Keep an eye on the squash towards the end of roasting, as squash can go from golden to burnt quickly)
  4. Make the dressing:  In a small bowl, whisk together all the dressing ingredients with ½ teaspoon kosher salt and ¼ teaspoon ground black pepper.  Taste and adjust for seasoning with salt and pepper, and for sweetness with honey.
  5. To serve:  In a large serving bowl, combine the cooled squash, arugula, pomegranate and green onions with some of the seeds, nuts and goat cheese.  Toss with half of the dressing.  Add the remaining seeds, nuts and goat cheese and drizzle with remaining dressing.  Serve immediately.  Enjoy!
Recipe Notes
  1. I cut my delicata squash into half-moon rounds about ½’’ inch thick.  You can cut yours thicker or thinner, however just keep in mind the thinner you slice them, the faster they will cook and vice-versa. 
  2. You can simply use 1 rice instead of a combination of both wild and black rice, but just make sure to use 1 cup of rice total.  You can substitute any grain, such as bulgur or wheat berries, except for amaranth.
  3. Elements of this salad can be made in advance to save prep time the day of serving.  To make ahead:  Prepare the rice, roast the squash and make the dressing.  Store each separately in airtight containers in the refrigerator.  The day of, assemble the salad but do not toss with dressing.  Toss with dressing right before serving.

*Salad can serve 4-6 depending on serving size.  Nutritional information is based on 4 servings and includes the dressing.

Nutrition Facts
Roasted Delicata Squash Wild Rice Salad with Honey Balsamic Vinaigrette
Amount Per Serving
Calories 410 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 3g 15%
Sodium 14mg 1%
Potassium 383mg 11%
Total Carbohydrates 43g 14%
Dietary Fiber 4g 16%
Sugars 8g
Protein 7g 14%
Vitamin A 12%
Vitamin C 11.6%
Calcium 5.5%
Iron 10.1%
* Percent Daily Values are based on a 2000 calorie diet.