Fall Wild Rice Salad with Acorn Squash - Slender Kitchen
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Fall Wild Rice Salad with Acorn Squash

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324
Calories 
55g
Carbs 
10g
Fat 
8g
Protein 
9
Weight Watchers® SmartPoints™
(9 PointsPlus®)

Recipes Content

Recipe

Wild rice is one of those ingredients I often forget about.  I am not sure why, I just instinctively always reach for brown rice and forget about how delicious, nutty, and nutritious wild rice can be.  This salad celebrates wild rice and combines it with the flavors of fall including roasted squash, cranberries, and maple syrup.  I had some acorn squash on hand so that's what I used for this recipe but you could use butternut squash or any hearty squash you like.  You can also use almond butter or miso in place of the tahini or leave it out all together.

Prep Time

Fall Wild Rice Salad with Acorn Squash

8
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1 cup wild rice blend
  • 2 tbsp olive oil, divided
  • 4 cups acorn squash, peeled and chopped
  • 2 tbsp apple cider vinegar
  • 1 tbsp. tahini
  • 1/2 tbsp. Dijon mustard
  • 1 U lemon, juice
  • 2 tsp. maple syrup (pure is best)
  • 2 cups arugula
  • 2 U green onions, chopped
  • 1/4 cup dried cranberries
  • 2 tbsp. parsley

Nutritional Facts

Serving Size: 
1.5-2 cups
Amount Per Serving
Calories 324
Calories from Fat 86
% Daily Value *
Total Fat 10g
15%
Saturated Fat 1g
7%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 63mg
3%
Total Carbohydrate 55g
18%
Dietary Fiber 6g
24%
Sugars 9g
Protein 8g

Directions

  1. Preheat the oven to 400 degrees.
  2. Toss the squash with half of the olive oil, salt, and pepper. Lay flat on a baking sheet. Roast for 30 minutes, shaking the pan once during cooking.
  3. Meanwhile, cook the wild rice according to package directions.
  4. Make the dressing by combining the remaining olive oil, apple cider vinegar, tahini, mustard, lemon juice, maple syrup, salt, and pepper. If it is too thick, add 1-2 tbsp. of water.
  5. Toss together the remaining ingredients with the wild rice and squash.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
Ratings & Reviews
Ratings & Reviews
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  • alexa shelton's picture
    5

    Average: 5 (1 vote)

    3635
    This was delicious! I did use butternut squash instead of acorn (much easier to peel). But I'll be making this one again and again. The peppery arugula was the perfect balance for the sweeter dressing.
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    out of 0 people found this review useful
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