Wild Rice Salad with Butternut Squash and Pecans

Recipe by Asia Simmons, Cook, Weavers Way Chestnut Hill

  • 2 cups wild rice
  • 4 ½ cups water or stock (chicken or vegetable)
  • 4 cups butternut squash, peeled, seeded and cubed
  • 3 cups finely chopped leeks
  • 1 cup dried sour cherries
  • ¼ cup warm water
  • ¾ cup toasted pecans, chopped
  • 2 Tbs. white balsamic vinegar
  • 6 Tbs. safflower oil
  • Salt and pepper to taste
  • ½ cup fresh parsley, chopped
  • Salt and pepper to taste
  • Pepper


Preheat oven to 400 degrees.  Toss the butternut squash with one tablespoon of safflower oil and sprinkle with salt and pepper. Spread the squash onto two baking sheets and roast until tender and starting to brown, about 20 minutes. Heat one tablespoon of safflower oil in a medium skillet, and saute the leeks for three minutes.

Bring the water or stock to boil in a medium to large saucepan; add the wild rice and salt to taste. Bring back to a boil, reduce the heat, cover and simmer 45 minutes, until the rice is tender. Drain through a strainer, return to the pot and cover.

Place the dried sour cherries in a bowl with the warm water and white balsamic. Let sit for 10 minutes, then drain.

Combine the wild rice, squash, leeks, sour cherries, pecans, remaining oil and parsley in a large bowl. Add salt and pepper to taste.

Makes 6-8 servings