Butternut Squash Salad with Wild Rice

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This roasted butternut squash salad is great served warm or cold. It’s made with wild rice, goat’s cheese and drizzled with a lemon honey dressing.

This salad is so filling, so tasty and so healthy! All my favourite things 😍

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Plate of butternut squash salad on a marble background with a striped cloth

Close up of butternut squash salad on a marble surface

Simple salads like this one are one of my go to weeknight dinners. Especially when I’m in the mood for something a little lighter and not as heavy on the cheese and carbs (it does happen occasionally I swear). Although if you’re interested in both cheese and carbs then check out this one pot orzo with roasted butternut squash.

Fortunately this pizza still has a little of both thanks to the wild rice and the goat’s cheese sprinkled on top. 

I am just so into how quick and easy this butternut squash salad is to make. Once the squash is in the oven everything else can be prepped by throwing together in a bowl and whisking the dressing. It’s a 30 minute weeknight dinner of my dreams!

Overhead shot of butternut squash salad on a marble background

Bowl of butternut squash salad with a gold fork

Why we love this roasted butternut squash salad:

  • It’s healthy thanks to the butternut squash and rocket tossed with the wild rice
  • The dressing is full of sweet and citrus flavour from the lemon juice and honey which makes this salad so moreish 
  • This salad is great for meal prep and I would highly recommend making a big batch on a Sunday to have for lunches all week long
  • It’s topped with a homemade dukkah which adds an amazing extra layer of flavour. Dukkah is a blend of nuts and spices which I love to keep on hand to sprinkle over salads, soups, eggs and all kinds of other things
  • This salad is also filling enough for a dinner because of the wild rice and squash
  • It’s also gluten free and vegetarian which makes it a great dinner for people with dietary restrictions

Side on shot of butternut squash salad with lemon and dukkah in the background

Overhead shot of butternut squash salad with a wooden spoon and lemon

Butternut Squash Salad with Wild Rice Ingredients:

  • Butternut Squash: Peeled, chopped and roasted
  • Wild Rice: I like to use the microwave pouches, the one I used for the salad was a mix of wild and basmati rice but you can use whatever you have access to
  • Rocket: Also known as arugula if you’re in the states. Stuff leftovers into these spicy tofu sandwiches
  • Goat’s Cheese: I like the to get the logs without rind which you can easily crumble into the salad. Add any extra to this Turkish eggs recipe
  • Honey: Gives the dressing that amazing sweetness
  • Lemon: The juice of a whole lemon goes into that dressing
  • Red Wine Vinegar: For that extra bit of tang, try balsamic vinegar if you don’t have red wine vinegar
  • Dijon Mustard: Gives a tiny bit of heat
  • Dried Thyme: For a little herby flavour, switch for another dried herb if you prefer
  • Dukkah: You can normally buy this in a supermarket or order it online. If you can’t find it you could try using a mixture of sunflower and pumpkin seeds instead

Grey plate of butternut squash salad with rocket

Overhead shot of butternut squash salad with a gold fork

Butternut Squash Salad with Wild Rice Instructions:

  1. Roast the squash: Peel and chop the squash and spread on a baking sheet. Place in the oven and roast for 20 minutes.
  2. Make the dressing: Whisk together all the dressing ingredients 
  3. Finish the salad: Put all the salad ingredients into a large bowl and toss together, pour over the dressing and toss again. Serve sprinkled with dukkah.

Equipment you need to make this recipe…

Overhead shot of butternut squash salad with a wooden spoon, bowls and lemon halves

Side on shot of butternut squash salad with a striped cloth and a wooden spoon

Expert Tips for Making this Butternut Squash Salad with Wild Rice:

  • You can roast the butternut squash ahead of time to make this recipe even easier. Simply toss the roasted squash with all the other ingredients when you’re ready to serve
  • If you fancy something a bit different then you could also make this recipe with sweet potato roasted in the same way
  • If you’re not a fan of goat’s cheese then you could switch it out for feta which would also be delicious!
  • If you want to bulk out this salad a bit more then try adding some puy lentils

What to serve with butternut squash salad?

I like to serve this salad with some crusty bread for a filling meal but it would also work well with some grilled fish or meat if you prefer.

Side on shot of butternut squash salad with a wooden spoon

Platter of butternut squash salad on a marble background

Want more? Try these other salad recipes!

Did you make this butternut squash salad? Follow me on Instagram, post a photo and tag me @amycookreport or #thecookreport. I love to see what you’ve made!

Overhead shot of butternut squash salad with a wooden spoon, bowls and lemon halves

Butternut Squash Salad with Wild Rice

This roasted butternut squash salad is great served warm or cold. It's made with wild rice, goat's cheese and drizzled with a lemon honey dressing. 
5 from 5 votes
Print Pin Rate
Course: Main Course, Salad
Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 389kcal
Author: Amy Fulwood

Ingredients

  • 1 Butternut Squash peeled and chopped
  • 1 tbsp Olive Oil
  • 200 g Wild Rice cooked
  • 70 g Rocket
  • 100 g Goat's Cheese crumbled
  • 30 g Dukkah to serve

Lemon Honey Dressing

  • 1 tbsp Honey
  • 1 Lemon juiced
  • 1 tbsp Red Wine Vinegar
  • 1/2 tsp Dijon Mustard
  • 1/2 tsp Dried Thyme
  • Salt and Pepper

Instructions

  • Heat the oven to 200°C/400°F. Place the butternut squash on a baking sheet with the olive oil and salt and pepper. Place in the oven for 20 minutes until softened.
  • Put the rice mixture into a large bowl and add the butternut squash. Whisk together the dressing ingredients and season to taste.
  • Add the rocket to the rice and butternut squash along with the goat's cheese. Drizzle over the dressing and toss well. Serve topped with a sprinkling of dukkah.
Nutrition Facts
Butternut Squash Salad with Wild Rice
Amount Per Serving
Calories 389 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Cholesterol 11mg 4%
Sodium 116mg 5%
Potassium 975mg 28%
Total Carbohydrates 66g 22%
Dietary Fiber 7g 28%
Sugars 10g
Protein 14g 28%
Vitamin A 412.1%
Vitamin C 68.3%
Calcium 17.1%
Iron 18.6%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

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7 Comments

  • Reply
    Adrianne
    01/04/2019 at 9:18 AM


    This is such a beautiful looking salad! The use of wild rice is cool too as it is not as common. I think that this would be perfect any night of the week and I look forward to giving this a go, cheers for sharing!!

  • Reply
    Claudia Lamascolo
    01/04/2019 at 10:21 AM


    this is absolutely delicious sounding and I love love love butternut squash cant wait to try it!

  • Reply
    Danielle Wolter
    01/04/2019 at 10:49 AM


    what an awesome salad. such great flavors while staying healthy. the wild rice is such an awesome addition!

  • Reply
    David
    01/04/2019 at 11:40 AM


    what an elegant salad! I really need to think about making a main dish salad for dinner more often, I tend to think of just salad as a side.

  • Reply
    Demeter
    01/04/2019 at 12:16 PM


    Wow, this is gorgeous! This definitely deserves to take main stage at the dinner table. Love it!

  • Reply
    Sarah | Well and Full
    08/04/2019 at 4:22 PM

    This salad looks absolutely delicious! I never liked butternut squash growing up but for some reason now I love it! 😀

    • Reply
      Amy
      08/04/2019 at 6:54 PM

      Thanks so much Sarah!

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