Wild Rice & Butternut Squash Salad Recipe
A wholesome and colourful Wild Rice and Roasted Butternut Squash Salad, packed with herbs, pomegranate, and feta. Made with Tilda Brown Basmati & Wild Rice for a hearty, nutritious dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tilda.com.
Ingredients
- 250g Tilda Brown Basmati and Wild rice
- 1 butternut squash, peeled, deseeded and chopped into chunks
- 1 tsp sweet smoked paprika
- 100g cavolo nero, stalks removed, chopped into bitesize pieces
- 75g walnuts, lightly toasted in the oven or a dry frying pan, then roughly chopped
- Handful of chopped parsley
- Handful of chopped dill
- Handful of chopped mint
- 150g pomegranate seeds
- 100g crumbled feta cheese to serve (optional)
- 1 tbsp olive oil
- For the dressing
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp honey or maple syrup (for vegan)
- Salt and pepper to taste
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