Are you looking for a vibrant, nutrient-packed salad that’s as satisfying as it is flavorful? This Crispy Wild Rice & Roasted Delicata Squash Fall Salad combines hearty ingredients like roasted delicata squash, crispy wild rice, peppery arugula, and juicy pomegranate seeds, bringing both texture and taste to your plate.
Finished with a tangy homemade dressing and a sprinkle of hemp seeds, this salad is perfect for fall and winter gatherings or as a delicious, healthy meal any time. If you’re after a gluten-free, plant-based recipe that feels cozy and nourishing, this salad is sure to become a favorite!
The Inspiration
I was inspired to create this Crispy Wild Rice & Roasted Delicata Squash Salad as my own twist on the viral crispy rice salads everyone’s talking about, with a seasonal, fall-focused spin. I’ve been obsessed with delicata squash lately—it’s so easy to work with, doesn’t need much spice, and brings a naturally sweet, caramelized flavor that just hits right. The crispy wild rice adds that satisfying crunch we all love, giving the whole salad a hearty, cozy feel that’s perfect for cooler weather.
Let’s be real, it’s 2024, and we deserve more than bland salads. This one’s anything but, combining roasted squash, peppery arugula, and bursts of pomegranate seeds to keep every bite exciting. With layers of texture and bold flavors, this salad is made to stand out on the holiday table. If you’re looking to wow your guests with a salad that’s anything but basic, this one will do the trick!
If you’re looking for another delicious salad, try this Bacon and Berry Arugula Salad with Maple-Brown Sugar Dressing.
Kitchenware you’ll need:
- Mixing Bowls: I like to use mixing bowls for coating my squash in oil and spices, before adding to the baking sheet!
- Cutting Board: For slicing your squash and leeks.
- A good knife: Squash can be a bit of a doozy to cut, make sure you have a good knife!
- Baking Sheet: You can use a baking sheet or ceramic dish for roasting your squash. I used a baking sheet for this recipe!
- Rice Cooker: An easy and quick way to prepare your rice.
Flavor Additions and Substitutons
This Crispy Wild Rice & Roasted Delicata Squash Salad is versatile, so you can make it your own with a few additions and substitutions based on your preferences or what you have on hand.
- Add Protein: To make this salad more filling, add a protein source like grilled chicken, roasted salmon, or even a handful of crumbled feta (if you’re not dairy-free). For a plant-based option, try adding extra chickpeas, white beans, or even lentils.
- Swap the Greens: Arugula brings a nice peppery flavor, but if you prefer something milder, try using mixed greens, baby spinach, or even massaged kale for a bit of extra heartiness.
- Switch Up the Grains: If you’re out of wild rice, you can substitute with quinoa, farro (if gluten isn’t an issue), or black rice. Each adds a unique texture and flavor to the salad.
- Extra Crunch: For an added crunch, toss in roasted squash seeds, or even toasted chickpeas. These will enhance the texture and add a bit more richness to each bite.
- Seasonal Fruit: Pomegranate seeds add a bright, tart burst, but you can also try dried cranberries, sliced apples, or pears for a sweeter flavor. Any of these options will add color and freshness to the salad.
Feel free to experiment to make this salad exactly how you like it—there are endless ways to adapt it to fit your taste or dietary needs!
Step by Step Directions:
Follow these steps to create the perfect Crispy Wild Rice & Roasted Delicata Squash Salad that’s packed with fall flavors, texture, and a little crunch.
- Preheat the Oven
Preheat your oven to 350°F to get it ready for roasting the squash and crisping the wild rice. - Cook the Wild Rice
Prepare the wild rice blend according to the package instructions or in a rice cooker. - Prep the Delicata Squash
Slice the delicata squash in half, scoop out the seeds, and cut it into small 1-2 inch pieces. - Season and Roast the Squash
In a mixing bowl, toss the squash with 2 tablespoons of olive oil and 1 teaspoon of salt. Spread the squash on a baking sheet and roast for 30-40 minutes until tender and caramelized. - Season the Wild Rice
Once the rice is cooked, mix in 1 tablespoon of olive oil, 1 teaspoon of salt, 1 teaspoon of Italian seasoning, and 1/2 teaspoon of garlic powder to add flavor. - Crisp the Wild Rice
Spread the seasoned rice in a thin layer on a separate baking sheet lined with parchment paper. Bake for 40-50 minutes, tossing halfway through, until the rice becomes crispy. Check often toward the end to keep a bit of chewiness. - Make the Dressing
In a small bowl or measuring cup, whisk together the dressing ingredients: olive oil, white balsamic vinegar, Dijon mustard, hot honey, salt, pepper, Italian seasoning, and garlic powder until smooth. - Assemble the Salad
In a large bowl, combine the arugula, roasted delicata squash, chickpeas, and pomegranate seeds. Add the crispy wild rice on top and sprinkle with hemp seeds. - Dress and Serve
When ready to serve, drizzle on the dressing to taste. Start with half and add more as needed, tossing gently to coat.
Enjoy this colorful, hearty salad as a holiday side or a main dish—it’s sure to be a crowd-pleaser!
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Crispy Wild Rice and Roasted Delicata Squash Fall Salad
- Total Time: 2 hours 5 minutes
- Yield: 4 servings 1x
Description
Crispy Wild Rice & Roasted Delicata Squash Fall Salad with arugula, chickpeas, & hot honey vinaigrette. A hearty, seasonal, gluten-free dish!
Ingredients
Salad
4 cups arugula
1 delicata squash
2 tbsp olive oil (for roasting squash)
1 tsp salt (for roasting squash)
1.5 cups cooked wild rice blend
1 tbsp olive oil (for seasoning rice)
1 tsp salt (for seasoning rice)
1 tsp Italian seasoning (for seasoning rice)
1/2 tsp garlic powder (for seasoning rice)
1 cup chickpeas
1/2 cup pomegranate seeds
1 tbsp hemp seeds
Dressing
2 tbsp olive oil
2 tbsp white balsamic vinegar
1 tsp Dijon mustard
1 tsp hot honey
1/2 tsp salt
1/2 tsp pepper
1/2 tsp Italian seasoning
1/2 tsp garlic powder
Instructions
- Preheat your oven to 350°F.
- Cook the wild rice blend according to package instructions or in a rice cooker.
- Cut the delicata squash into small 1-2 inch pieces, removing the seeds.
- In a mixing bowl, toss the squash with 2 tbsp olive oil and 1 tsp salt. Spread on a baking sheet and bake for 30-40 minutes.
- Once the rice is cooked, mix in 1 tbsp olive oil, 1 tsp salt, 1 tsp Italian seasoning, and 1/2 tsp garlic powder.
- Spread the seasoned rice on a separate baking sheet lined with parchment paper in a thin layer. Bake for 40-50 minutes, tossing halfway through. Check frequently toward the end to maintain some chewiness.
- In a measuring cup, whisk together all dressing ingredients until well combined.
- In a large bowl, combine arugula, roasted squash, chickpeas, and pomegranate seeds. Top with the crispy rice and sprinkle with hemp seeds.
- When ready to serve, add dressing to taste. Start with half and add more as desired. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 110 minutes
FAQ for Crispy Wild Rice and Roasted Delicata Squash Fall Salad
1. Can I substitute the wild rice blend with another grain?
Yes! Quinoa or brown rice can work well. However, the texture will differ slightly, and the crispy effect may vary.
2. How do I store leftovers?
Store the salad and dressing separately in airtight containers. The salad ingredients should last 2-3 days in the fridge, but add the dressing just before serving to keep it fresh.
3. Can I make this salad ahead of time?
Yes! You can roast the squash, cook the rice, and make the dressing a day in advance. Combine and dress just before serving for the best texture.
4. What can I use instead of delicata squash?
Butternut or acorn squash are great substitutes. Just adjust the roasting time as needed for a tender texture.
5. Is there a replacement for hot honey in the dressing?
Try mixing honey with a pinch of cayenne or red pepper flakes for similar sweetness and heat. Alternatively, maple syrup and a bit of chili powder work well too!
6. What protein can I add to this salad?
For extra protein, add grilled chicken, roasted turkey, or plant-based protein like tofu or tempeh for a vegetarian option.
7. Can I make the rice extra crispy?
For an even crispier rice, spread it out on a baking sheet and bake for a bit longer, watching closely to avoid burning
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