Wild Rice Salad

Absolutely scrumptious served warm over a bed of dressed spring mix or arugula!


  • 1 cup wild rice
  • 4 cups water
  • ½ teaspoon salt
  • 2 cups Olivia’s Organics Butternut Squash – cut into 1inch dice
  • 2 tablespoons olive oil - divided
  • 1 onion - diced
  • 2 cloves garlic - minced
  • 1 tablespoon fresh sage (1 teaspoon dried)
  • 1/2 cup dried cranberries
  • 1/2 cup slivered almonds
  • ½ teaspoon salt
  • ½ teaspoon black pepper


  • Preheat oven to 425 degrees F. 
  • Rinse the rice well. Add the rice and water to a saucepan with a 1/2 teaspoon of salt. Bring to a boil, reduce to a simmer and cover. Cook for 40-45 minutes.
  • Toss the butternut squash with 1 tablespoon of olive oil and place on a sheet pan in a single layer. Season with salt and pepper as desired and roast for 20 minutes. 
  • In a sauté pan, add 1 tablespoon of olive oil and cook the onion for 5 minutes. Add the garlic and sage and cook for an additional minute. 
  • When the rice is cooked, drain any additional water and mix together with the roasted squash and cooked onion. Stir in the cranberries and almonds and season with salt and pepper.

Categories: Butternut Squash, Side