Rinse the wild rice. Bring the water or stock to a boil in a medium saucepan, add a big pinch or two of salt and the rice.
Bring back to a boil, reduce the heat, cover with lid and simmer 45 – 50 minutes. Remove from heat and let stand covered for 10 minutes or until the water is absorbed. If there is any water, drain through a strainer and return to the pot.
Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. Place the squash on the baking sheet and toss olive oil, orange juice, and a few pinches of salt. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through.
In a small bowl or measuring cup, whisk together the lemon juice, orange juice, garlic, mustard and salt. Whisk in the olive oil and season to taste with salt.
Combine the wild rice, squash, herbs and celery in a large bowl. Toss with the dressing. Add salt and pepper to taste. Serve alone or on top of greens. Enjoy!
More Thanksgiving Dishes!
I’m planning to have a spread of dips, lavash, nuts, olives and veggies with this winter squash + wild rice salad for the family to munch on while we cook together and lots of other fall favorites!
Here’s a roundup of some of the dishes we’ll be making.
Spinach artichoke dip: a healthy take on the classic. Make it even creamier by subbing cashew cream for the almond milk. Super tasty served with toasted lavash + fresh veg.
Roasted beet dip: my other go-to dip for parties. You can make this in advance to snack on all day while cooking. Also perfect with toasted lavash + veg.
Spiced holiday nuts: another perfect addition to your apps spread. Make these earlier in the week so you have one less thing to do day of (I also make these nuts for gifts every year!)
Stuffed delicata squash with lentils and cashew raita: one of my favorite squashes stuffed with lentils makes a hearty main – looking forward to trying this out 🙂
Holiday stuffed pumpkin: the most festive main comes from Green Kitchen Stories, yet surprisingly simple.
Rainbow roasted miso maple root veggies: lots of different veggies roasted and caramelized with sweet + salty maple and miso. So good!
Harvest salad with delicata squash and kale: one of the first recipes that got me hooked on kale salads – it always makes it’s way to my Thanksgiving table.
Harissa and maple roasted carrots: a spicy-ish side dish with carrot in the spotlight!
Shredded brussels sprouts w/ apple: I love brussels sprouts just about anyway but we’ve been pairing them with apple and pan frying them year after year. Perfect!
Pecan truffles: seriously no one will know these are gluten free + vegan. Tastes like pie 🙂
Hemsley + Hemsley pumpkin pie: I’m excited to try out this pumpkin pie recipe from the Hemsley sisters, super simple and destined to be a crowd pleaser.
Let me know what dishes end up on your table.. and your tried and true recipes that I missed! Hope you have the best Thanksgiving! xo Lily