Wesson Recipes

Wild Rice Salad with Pickled Squash


Makes 4 servings

This pickled squash and wild rice salad features bold flavors and textures of the autumn harvest. First, earthy wild rice is tossed with crunchy walnuts, tart cranberries, and ribbons of tangy pickled butternut squash. Second, this salad is dressed with a zesty shallot vinaigrette, and finally, served on a bed of wild arugula. This wild rice salad stands on its own as a satisfying meal, yet perfectly compliments a roasted turkey as a side dish. Without a doubt, this wild rice salad will be the star of your holiday dinner.

  • Mustard
  • Nuts
  • Ingredients

    Shallot Vinaigrette
    Shallot, minced 1 each.
    White wine vinegar 1 1/2 tbsp.
    Dijon mustard 2 tsp.
    Honey 1 tsp.
    Kosher salt 1/2 tsp.
    Ground black pepper 1/4 tsp.
    Wesson Canola Oil 1/4 cup.
    Butternut Squash
    Rice wine vinegar 1/4 cup.
    Granulated sugar 1 tbsp.
    Kosher salt 1 tsp.
    Butternut squash, peeled 1 each, small.
    Wild Rice Salad
    Wild rice, rinsed 3/4 cup.
    Water 8 cups.
    Kosher salt 1/2 tsp.
    Toasted walnuts, roughly chopped 1/2 cup.
    Dried cranberries 1/2 cup.
    Chopped parsley 1/4 cup.
    Wild arugula 4 cups.


    Shallot Vinaigrette

    In a medium bowl, whisk together shallot, wine vinegar, mustard, honey, salt and pepper. Whisk in Wesson Canola Oil in a thin steady stream until combined. Set aside.

    Butternut Squash

    In medium bowl, whisk together, rice wine vinegar, salt and sugar. Set aside.

    Using a vegetable peeler or mandolin, shave ribbons of squash about 2-inches long and 1 to 1-1/2- inches wide. Add to rice wine mixture; toss. Refrigerate in airtight container for minimum 30 minutes or more.

    Wild Rice Salad

    In a medium pot, combine rinsed rice, water and salt; bring to a boil over medium-high heat. Reduce heat to simmer; cook until rice is tender, about 1 hour and 10 minutes. Drain rice and spread onto a baking sheet. Refrigerate until cool.

    Assembly Method
    To serve, combine cooked rice with walnuts, cranberries, parsley, and drained pickled squash ribbons. Toss with Shallot Vinaigrette and serve on a bed of wild arugula.
    To make this wild rice salad vegan friendly, swap the honey with agave or maple syrup.