Winter Wild Rice and Roasted Veggie Salad with Creamy Maple-Tahini Dressing

Salad season does not need to end during the colder months! Warm, grain-based salads with predominantly cooked instead of raw veggies can bring plenty of flavor and comfort.

My grain base of choice is often couscous, quinoa, rice, or farro. This hearty dish features wild rice, which provides a variety of nutrients, including fiber, protein, antioxidants, B vitamins, and minerals. It has a nutty, earthy flavor and hearty, chewy texture that serves as a tasty base for lots of delicious toppings!

Added to the rice base in this recipe we have garlicky roasted veggies, crunchy seeds, chewy cranberries, and tangy vegan feta for contrast of creamy and crunchy, savory and sweet. The finishing touch is an ultra-creamy maple-tahini dressing to tie everything together!

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Winter Wild Rice and Roasted Veggie Salad with Creamy Maple-Tahini Dressing

Christina Bedetta Willett

This wholesome wild rice dish features roasted winter squash and Brussels sprouts, beans, vegan feta, walnuts, pepitas, and cranberries for the ultimate contrast of creamy and crunchy, savory and sweet. A creamy maple-tahini dressing ties the dish together, adding even more flavor in every bite!

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Course Main Course, Salad

Servings 4

Ingredients

  

• 3 cups cubed butternut squash
• 1 pound Brussels sprouts trimmed and halved
• 2 tbsp extra-virgin olive oil
• 1 tablespoon pure maple syrup
• 2 cloves garlic peeled and minced
• 1 1/2 teaspoons chopped fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup uncooked wild rice rinsed
• 1 1/2 cups cooked cannellini beans may be from one 15 oz. can, drained and rinsed
• 1/2 cup toasted walnuts or pepitas
• 1/2 cup crumbled vegan feta optional
• 1/3 cup dried cranberries optional

Maple-Tahini Dressing

• 1/4 cup tahini
• 1 tablespoon fresh lemon juice
• 1 tablespoon maple syrup
• 1/4 teaspoon each garlic powder and salt
• 3-4 tablespoons water as needed to thin to desired consistency

Instructions

 

• Preheat oven to 400 degrees F. Line a large sheet pan with parchment paper.
• Rinse the uncooked rice in a fine mesh strainer, then add it to a medium saucepan with 2 cups of water. Cover with a lid and bring to a boil, then reduce the heat to simmer, covered, for 45-50 minutes, until the rice is tender and many of the grains have split. Remove from the heat and allow to steam with the lid on for 10 minutes, then remove the lid and fluff the rice with a fork.
• While the rice is cooking, prepare the veggies. Combine the chopped squash and Brussels sprouts on the sheet pan, and top with the olive oil, maple syrup, garlic, thyme, salt, and pepper. Mix everything together until the veggies are evenly coated in all of the seasonings, then spread evenly in a single layer. Roast for 40-45 minutes, until the vegetables are tender, slightly browned, and caramelized.
• Add the rice, roasted veggies, beans, walnuts/pepitas, optional feta, and optional cranberries to a large mixing bowl.
• Stir together the creamy dressing ingredients in a small bowl, then add to the mixing bowl. Toss everything together, then serve in bowls. Enjoy!

Keyword nourish bowl, salad, vegan, whole grain, winter recipes