Can I use white rice instead of wild rice?

You could give it a try using long-grain rice, BUT this recipe is meant to be made with wild rice. If you've never had it, this is a great recipe to give it a go!

Can I use a different type of squash?

Absolutely! I'll be honest, butternut squash isn't my typical go-to. :) Kabocha squash, delicata squash, turban squash, or buttercup squash could all work well here.

Does this salad keep well?

Yes, with all the hardy vegetables included, this salad keeps wonderfully in the fridge for up to a week! That makes it great for meal prep!

How can I make this into a meal?

If you'd like to use this beet and butternut squash salad as meal prep or packed lunch, add 1/2- to 3/4-cup leftover rotisserie chicken or make some cast iron chicken breast to chop up and add to the salad.

Roasted Beet & Butternut Squash Salad with Wild Rice

Description

Hearty greens and vegetables make this Roasted Beet & Butternut Squash Salad with Wild Rice a winner for fall and winter meals! Add leftover chicken to make this salad a meal.

Ingredients

Units Scale

1 cup wild rice, rinsed
2 lb beets, peeled and cut into 2-inch cubes (approximately 4 cups, cubed, from 4 medium beets or 2 large beets)
1 small butternut squash, peeled and cut into 2-inch cubes (approximately 4 cups, cubed)
1/4 cup plus 2 1/2 tablespoons olive oil, divided
1 1/4 teaspoon sea salt, divided
1 1/2 teaspoon black pepper, divided
1 bunch kale, thick stems discarded
3 tablespoons apple cider vinegar
1 1/2 tablespoon stoneground mustard
1 tablespoon fresh thyme leaves
2 tablespoons pure maple syrup

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Instructions

Heat oven to 425 degrees F. Cook the wild rice according to package directions.
Meanwhile, on a large rimmed baking sheet, toss beets and squash with 3 tablespoons olive oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper. Transfer half of the veggies to a second sheet and roast vegetables, rotating pans once, until tender, 30 to 40 minutes.
Prepare the kale, if desired, by drizzling with 1/2 tablespoon olive oil and massaging the oil into the leaves to break down the tough fibers. Roll up the leaves in a tight cigar shape and thinly slice.
In a large bowl, whisk together apple cider vinegar, mustard, thyme, maple syrup, remaining 3 tablespoons oil, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Add wild rice, roasted vegetables, and kale and toss to combine. Serve immediately. This salad will keep well in the fridge, stored in an airtight container, for up to a week.