Roasted Red Kuri Squash and Wild Rice Salad

During the winter months, especially here in Minnesota, I crave a salad that’s hearty, full of flavor and made with lots of seasonal veggies. This one is not only packed with all of that, but it can even be made up to 2 days ahead! Yay for leftover lunches that make your co-workers jealous!

I’ve never cooked red kuri squash before and was pleasantly surprised. The flavor is mildly sweet, slightly nutty and best of all, you don’t even have to peel it! Red Kuri squash can be found during the winter months at most grocery stores but, you can swap in butternut squash if you have trouble finding it. Here, I’ve sliced it up and roasted it with some olive oil, salt and pepper, then tossed it with flavorful grains for a filling vegetarian salad, perfect for lunch or even a fancy dinner.

Roasted Red Kuri Squash and Wild Rice Salad

Print Recipe

A filling grain and veggie salad recipe made with Red Kuri Squash, beets, wild rice and farro with a light vinaigrette dressing.

• Author: Kristen Olson
• Prep Time: 30 mins
• Cook Time: 1 hour 15 mins
• Total Time: 1 hour 45 minutes
• Yield: 6 Servings 1x
• Category: Salad

Ingredients

Scale 1x2x3x

• 4 1/2 cups vegetable broth
• 3/4 cup uncooked farro or wheat berries
• 3/4 cup uncooked wild rice
• 2 medium red beets, washed, ends trimmed, halved
• 1 medium red kuri or butternut squash (about 1 1/2 pounds)
• 4 tablespoons olive oil
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons white wine vinegar
• 2 teaspoons honey or agave syrup
• 2 green onions, thinly sliced
• 6 cups arugula or baby greens
• 1/2 cup sliced almonds, toasted

Instructions

1. Heat oven to 450°F. Line a baking sheet with parchment paper, set aside.
2. In a 3-quart saucepan bring broth to a boil. Stir in uncooked farro and wild rice, reduce heat to low, cover and simmer 25 to 35 minutes or until tender; drain and rinse, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool.
3. Meanwhile, wrap the beets in foil; set aside. Cut the squash in half and scoop out the seeds. Cut the halves into 1-inch wedges.
4. In a large bowl, toss squash, 2 tablespoons of the olive oil, salt and pepper. Place in a single layer on prepared baking sheet. Bake squash and beets 25 to 30 minutes or until fork tender. Remove from the oven and cool slightly, about 15 minutes. When cool enough to handle, remove the skin from the beets and cut into 1/2-inch pieces.
5. In a small bowl, whisk together vinegar, honey, and remaining 2 tablespoons olive oil until blended. Season with salt and pepper, if desired.
6. In a large serving bowl, toss the dressing with the farro and wild rice, squash, beets and green onions. To serve, spoon grains and squash mixture over arugula and garnish with almonds.

Nutrition

• Serving Size: 1 Serving
• Calories: 321
• Sugar: 6.2g
• Sodium: 245.5mg
• Fat: 13.8g
• Saturated Fat: 1.7g
• Carbohydrates: 44.4g
• Fiber: 6.4g
• Protein: 9.3g
• Cholesterol: 0g

Have you ever tried red kuri squash?

A few more recipes for winter squash salad…
Kale Salad with Butternut Squash, Chickpeas and Tahini Dressing from Foodie Crush
Kale and Roasted Red Kuri Squash Salad from A House in The Hills
Roasted Red Kuri Pumpkin & Coconut Soup from The Kitchn