Kale and Wild Rice Salad with Butternut Squash and Pecans
This Kale and Wild Rice Salad with Butternut Squash and Pecans is a naturally gluten free recipe that is great on it's own or as a side!
Ingredients
- 1 bunch lacinato kale stems removed and thinly cut
- 1 cup wild rice dry rice + 2 cups water for cooking
- 2 cups butternut squash 1/2 inch cubes
- 1/2 cup feta crumbled
- 1/2 cup red onion diced
- 1/2 cup pecan pieces
- 1 tbsp extra virgin olive oil
- 1/2 tsp kosher salt reduce by half if using table salt
Dressing
- 4 tbsp extra virgin olive oil
- 2 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice from 1/2 a small lemon
- 1/2 tsp kosher salt reduce by half if using table salt
- 1/4 tsp black pepper
Instructions
- Begin by preheating the over to 350F. Then bring 2 cups of water to a boil. Add wild rice, return to boil, cover then reduce to simmer and let cook for 45 minutes. Stirring occasionally until all liquid is absorbed.
- Next toss butternut squash cubes with olive oil and salt. Spread onto baking sheet lined with parchment paper. Bake for 25 minutes or until butternut squash is tender. Let cool.
- Meanwhile, wash kale and removed stems. Finely chop kale and add to large bowl. Then add red onion and pecans. Whisk together ingredients for dressing until emulsified and set aside.
- Once rice and butternut squash are done, all to bowl with kale. Pour over dressing and toss together. Serve immediately or store in fridge for up to three days.
Notes
Nutritional information is an estimate based on four entree servings.
Nutrition
Calories: 511kcalCarbohydrates: 46gProtein: 13gFat: 33gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gCholesterol: 17mgSodium: 920mgPotassium: 769mgFiber: 9gSugar: 5gVitamin A: 14285IUVitamin C: 81mgCalcium: 326mgIron: 3mg
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