Go Back

Wild Rice Power Bowl

Servings 4
Author Laura Doerr

Ingredients

For the salad

  • 4 oz baby arugula
  • 3 cups butternut squash cubed or spiralized
  • drizzle olive oil
  • 1 tbsp maple syrup
  • 1 cup wild rice cooked
  • 1/2 cup dried cranberries reduced sugar
  • 1/2 cup walnuts chopped
  • 3/4 cup fresh parmesean cheese grated
  • salt and pepper

For the vinaigrette

  • 3/4 cup apple juice
  • 2 tbsp apple cider vinegar
  • 2 tbsp shallots minced
  • 2 tsp Dijon mustard
  • 1/2 cup olive oil

Instructions

  1. Preheat oven to 400 degrees (if your squash is raw). If you bought frozen, follow package instructions for cooking. On a baking sheet, toss cubed or spiralized squash with a drizzle of olive oil and maple syrup. Season with salt and pepper. Bake until soft (15-20 min for cubed, 10-15 for spiralized), and let cool.
  2. In a saucepan, combine the apple juice, cider vinegar, and shallots and bring to a boil. Cook for about 7-10 minutes over med-high heat until it has reduced to about 1/4 cup. Remove from the heat and whisk in the mustard and olive oil until well combined. Season with salt and pepper. Dressing can be served warm or chilled. 
  3. Salad can be prepared as one large salad, or divided up into smaller individual portions. Combine arugula, roasted squash, wild rice, dried cranberries, walnuts, and fresh grated parmesan cheese. Toss with desired amount of vinaigrette and serve.
  4. Salad can be served warm, room temp, or chilled!

Recipe Notes

Make sure to season each layer of the salad as it is being prepared. For example, season the rice cooking water with salt, salt and pepper the squash while roasting, and salt and pepper the vinaigrette.  

Recipe calls for 1 cup cooked wild rice, use the package conversions for measurements on non-cooked rice, and allot for cooking time.

You can look for precooked frozen squash or pre-cubed. I used spiralized squash from the store produce section, huge time saver!