Winter Wild Rice and Roasted Veggie Salad with Creamy Maple-Tahini Dressing
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Recipe Intro From nourishingvegankitchen
This hearty winter salad features nutty U.S.-grown wild rice combined with roasted butternut squash, caramelized Brussels sprouts, creamy cannellini beans, crunchy walnuts, and sweet cranberries. Topped with a luscious maple-tahini dressing, this vegan-friendly dish offers the perfect balance of flavors and textures for a satisfying meal or side dish.
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Recipe Card
ingredients
Roasted Vegetables:
- 3 cups cubed butternut squash
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon pure maple syrup
- 2 cloves garlic, minced
- 1 1/2 teaspoons chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
ingredients
Wild Rice Salad:
- 1 cup uncooked U.S.-grown wild rice, rinsed
- 1 1/2 cups cooked cannellini beans, drained and rinsed
- 1/2 cup toasted walnuts or pepitas
- 1/2 cup crumbled vegan feta (optional)
- 1/3 cup dried cranberries (optional)
ingredients
Creamy Maple-Tahini Dressing:
- 1/4 cup tahini
- 1 tablespoon fresh lemon juice
- 1 tablespoon maple syrup
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 3 to 4 tablespoons water (to thin as needed)
Method
Step 1
Rinse wild rice in a fine mesh strainer. In a medium saucepan, combine the rice with 2 cups of water. Cover and bring to a boil, then reduce to a simmer. Cook for 45–50 minutes, until tender and some grains have split.
Step 2
Remove from heat, keep covered for 10 minutes to steam, then fluff with a fork.
Step 3
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Step 4
Spread the squash and Brussels sprouts on the sheet. Drizzle with olive oil and maple syrup, then sprinkle with garlic, thyme, salt, and pepper. Toss to coat evenly.
Step 5
Arrange the veggies in a single layer and roast for 40–45 minutes, stirring halfway through, until tender and caramelized.
Step 6
In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic powder, and salt. Add water 1 tablespoon at a time, stirring, until the dressing reaches your desired consistency.
Step 7
In a large mixing bowl, combine the cooked rice, roasted vegetables, beans, walnuts/pepitas, and optional vegan feta and cranberries.
Step 8
Drizzle with the dressing and toss gently to combine.
Step 9
Divide into bowls and enjoy warm or at room temperature.