RECIPE: Wild rice salad with cherries and roast squash

(WXYZ) - With Thanksgiving just a few weeks away we have a great wild rice recipe for the holidays.

Created by Elwin & Co in Berkley

Serves 8-10


4 C long grain wild rice
4 C apple cider + 4 C chicken/veg stock
3/4 C dried cherries
3/4 C toasted pecans
1 bunch scalions, sliced into thin rings
2 TBL chopped fresh parsley
1/4 C balsamic vinegar
1/4 C apple cider vinegar
2 TBL Dijon mustard
3/4 C olive/canola oil blend + 1/4 C for roasting
1 TSP maple syrup
juice & zest of 1 orange
1 TSP sliced candied ginger
kosher salt & black pepper to taste

Optional ingredietns:

roast brussel sprouts
diced apples or pears
roast or smoked turkey
cubed gouda or cheddar cheese
roast sweet potatoes or parsnips
1/2 baked acorn squash or decorative serving bowls


metal strainer/colander
chefs knife
wire wisk
2 large soup pots
assorted mixing bowls
rubber spatula
heavy duty baking tray/jelly roll pan
measuring cups & spoons


1. In a large soup pot prepare the wild rice according to package directions replacing
water with 1/2 apple cider and 1/2 chicken or vegetable stock. Strain and chill.

2. Using the wire wisk and small bowl combine mustard, both vinegars, 3/4 C oil,
maple syrup, parsley, orange juice plus zest and salt/pepper to taste. Chill.

3. In another mixing bowl toss the squash with the remaining oil, season with salt and
pepper to taste. Transfer to the baking pan and roast in a 475 degree oven for about 15/20
minutes or until golden
and crispy on the edges.

4. When the squash and wild rice have competly cooled combine them with cherries
and scallions plus any of the optional ingredients of your choice. Add the vinaigrette
dressing, toss well and chill for at least 1 - 2 hours before serving.

To serve:
Mount the salad in the acorn squash half or decorative bowls -- sprinkle with fresh
chopped parsley, fresh grated orange zest, candied ginger and the roast pecans

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