Winter Wild Rice and Roasted Veggie Salad with Creamy Maple-Tahini Dressing

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Winter Wild Rice and Roasted Veggie Salad with Creamy Maple-Tahini Dressing

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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Prep time: 10mins
Cook time: 50mins
Serves or Makes: 4 servings

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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.

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