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+ servings

Harvest Wild Rice Salad

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 servings


  • 3 cups cubed butternut squash
  • 6 medium beets peeled and sliced
  • 3/4 cup baby carrots
  • 2 cups cooked wild rice warm
  • 1 cup cooked brown rice warm
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste


  • Preheat oven to 400F. Place squash, beets, and carrots in a single layer on a greased baking sheet. Bake in preheated oven 20-25 minutes or until vegetables are soft and tender.
  • Combine veggies with warm rice, parsley and seasonings. Season with salt and pepper to taste. Serve salad warm.


Store salad in refrigerator up to 3 days.