Festive Wild Rice Salad With Roasted Squash and Pomegranate

Imperial November 14, 2026November 14, 2026

Quick Recipe Version (TL;DR)

Yield: 8 side-dish servings
Prep Time: 20 minutes
Cook Time: 60 minutes, with the rice, squash, and pecans cooking concurrently
Total Time: 1 hour 20 minutes

Quick Ingredients

1 cup (160 g) uncooked wild rice, rinsed, plus 4 cups (960 ml) water
1 1/2 pounds (680 g) peeled, seeded butternut squash, cut into 3/4-inch cubes
5 tablespoons (75 ml) extra-virgin olive oil, divided
1 teaspoon fine sea salt, divided, plus 1/2 teaspoon freshly ground black pepper, divided
1/2 cup (55 g) pecan halves, roughly chopped
1/2 cup (65 g) dried sweetened cranberries
3/4 cup (130 g) pomegranate seeds
1/2 cup (30 g) chopped fresh flat-leaf parsley
3 tablespoons (45 ml) fresh orange juice
2 tablespoons (30 ml) fresh lemon juice
2 tablespoons (30 ml) pure maple syrup
1 tablespoon (15 ml) Dijon mustard

Do This

1. Heat the oven to 425°F (220°C). Peel, seed, and cube the squash; rinse the rice.
2. Bring the water to a boil, add the rice, and simmer gently, partially covered, for 50 minutes, or until tender. Drain and let steam-dry for 5 minutes.
3. Toss the squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast for 30 minutes, turning after 15 minutes.
4. Toast the pecans in a dry skillet over medium heat for 4 minutes, stirring frequently. Whisk together the remaining olive oil, salt, and pepper with the citrus juices, maple syrup, and Dijon.
5. Toss the warm rice with the cranberries and two-thirds of the dressing. Gently fold in the squash and half each of the pomegranate seeds, pecans, and parsley.
6. Add the remaining dressing, scatter over the reserved garnishes, and serve warm or at room temperature.

Why You’ll Love This Recipe

A beautiful Christmas side: Ruby pomegranate seeds, golden squash, and fresh green parsley make a naturally festive centerpiece.
Wonderful texture in every bite: Chewy wild rice, tender caramelized squash, crunchy pecans, and juicy pomegranate keep things interesting.
Fresh and balanced: The maple-Dijon citrus dressing brings brightness to a rich holiday menu without making the salad overly sweet.
Easy to plan ahead: Prepare the components in advance and assemble just before serving. The recipe is naturally vegan and can be gluten-free when made with suitable labeled ingredients.

Grocery List

Produce: 1 medium butternut squash, about 2 pounds whole, to yield 1 1/2 pounds prepared squash; 1 pomegranate, to yield 3/4 cup seeds; 1 bunch flat-leaf parsley; 1 orange; 1 lemon.
Dairy: None needed.
Pantry: 1 cup uncooked wild rice, extra-virgin olive oil, 1/2 cup pecan halves, 1/2 cup dried sweetened cranberries, pure maple syrup, Dijon mustard, fine sea salt, and black pepper.

Full Ingredients

For the Wild Rice

1 cup (160 g) uncooked wild rice, not a rice blend
4 cups (960 ml) water

For the Roasted Squash

1 1/2 pounds (680 g) butternut squash, weighed after peeling and removing the seeds, cut into 3/4-inch cubes
2 tablespoons (30 ml) extra-virgin olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper

For the Salad

1/2 cup (55 g) pecan halves, roughly chopped
1/2 cup (65 g) dried sweetened cranberries
3/4 cup (130 g) pomegranate seeds, divided
1/2 cup (30 g) chopped fresh flat-leaf parsley, divided

For the Maple-Dijon Citrus Dressing

3 tablespoons (45 ml) extra-virgin olive oil
3 tablespoons (45 ml) freshly squeezed orange juice
2 tablespoons (30 ml) freshly squeezed lemon juice
2 tablespoons (30 ml) pure maple syrup
1 tablespoon (15 ml) Dijon mustard
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper

Festive Wild Rice Salad With Roasted Squash and Pomegranate – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and prepare the ingredients

Heat the oven to 425°F (220°C) with a rack in the middle position. Line a large rimmed baking sheet with parchment paper. Peel the butternut squash, scoop out the seeds, and cut the flesh into even 3/4-inch cubes. Measure out 1 1/2 pounds (680 g) of prepared squash.

Rinse the wild rice in a fine-mesh sieve under cool running water. Chop the parsley, measure the cranberries and pomegranate seeds, and squeeze the orange and lemon juices.

Step 2: Cook the wild rice until pleasantly chewy

Bring 4 cups (960 ml) water to a boil in a medium saucepan. Add the rinsed wild rice, return to a gentle simmer, and partially cover with a lid. Cook over low heat for 50 minutes, starting to check for tenderness at 45 minutes.

The rice is ready when many of the grains have split open and the centers are tender with a pleasant chew, not hard or chalky. Wild rice varies by brand; if necessary, continue cooking in 5-minute increments, adding hot water if the pan is running dry. Drain thoroughly through a fine-mesh sieve, then let the rice steam-dry for 5 minutes. Expect about 3 to 4 cups cooked rice.

Step 3: Roast the squash until caramelized

While the rice cooks, toss the squash on the prepared baking sheet with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread it into a single layer with a little space between the pieces. Use two baking sheets if necessary rather than crowding the squash.

Roast for 30 minutes, turning the cubes with a spatula after 15 minutes. The squash should be fork-tender with golden-brown edges. If using two sheets, swap their positions when you turn the squash. Let the roasted squash stand on the baking sheet for 5 minutes before assembling.

Step 4: Toast the pecans

Place the chopped pecans in a dry skillet over medium heat. Toast for 4 minutes, stirring frequently, until fragrant and slightly darkened. Watch closely during the final minute, since nuts can burn quickly. Immediately transfer them to a plate to stop the cooking.

Step 5: Whisk the maple-Dijon citrus dressing

In a small bowl or measuring jug, whisk together the orange juice, lemon juice, maple syrup, Dijon mustard, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Slowly whisk in the remaining 3 tablespoons olive oil until the dressing looks glossy and lightly thickened.

Alternatively, place all the dressing ingredients in a small jar, secure the lid, and shake vigorously for 20 seconds.

Step 6: Dress the warm rice and fold in the squash

Transfer the warm, well-drained rice to a large mixing bowl. Add the dried cranberries and about two-thirds of the dressing, then toss thoroughly. Let stand for 5 minutes so the rice absorbs the flavor and the cranberries soften slightly.

Gently fold in the roasted squash, half the pomegranate seeds, half the toasted pecans, and half the parsley. Use a broad spoon or flexible spatula and lift from the bottom to avoid crushing the tender squash.

Step 7: Finish and serve

Fold in the remaining dressing and transfer the salad to a wide, shallow serving bowl or platter. Scatter the remaining pomegranate seeds, pecans, and parsley over the top so their colors and textures stay visible.

Serve warm, not piping hot, or let the salad cool briefly and serve at room temperature. It makes a lovely fresh counterpoint to roasted vegetables, a Christmas roast, or a savory mushroom main dish.

Pro Tips

Choose pure wild rice: Its nutty flavor and firm texture are especially good here. Wild rice blends can work, but follow their package directions and use about 3 1/2 cups cooked rice.
Keep the squash cubes even: Uniform 3/4-inch pieces cook at the same rate and are easy to eat alongside the rice.
Drain the rice well: Excess cooking water dilutes the dressing. The 5-minute steam-drying step makes a noticeable difference.
Dress the rice while warm: It absorbs the citrus and mustard flavors more readily. Add the fresh garnishes after the hottest steam has subsided.
Save some toppings for the finish: A final scattering of pecans, parsley, and pomegranate gives the platter a fresh, festive look.

Variations

Nut-free version: Replace the pecans with 1/2 cup (65 g) shelled pumpkin seeds. Toast in a dry skillet over medium heat for 3 minutes, stirring frequently. Check ingredient labels for cross-contact if serving someone with an allergy.
Add a creamy, savory note: Scatter 1/2 cup (75 g) crumbled feta or goat cheese over the finished salad. This version is no longer vegan.
Make it a light main: Gently fold in 1 can (15 ounces/425 g) chickpeas, drained and rinsed, and serve as 4 main-course portions instead of 8 side portions.

Storage & Make-Ahead

To make ahead: Cook the rice and roast the squash up to 2 days in advance. Cool promptly and refrigerate in separate airtight containers. Make the dressing up to 3 days ahead and refrigerate; bring it to room temperature and shake before using. Toast the pecans up to 1 week ahead and store airtight at room temperature. Keep the pomegranate seeds and chopped parsley refrigerated, and assemble the salad shortly before serving for the best texture.

To store leftovers: Refrigerate in an airtight container at 40°F (4°C) or below for up to 4 days. The pecans will soften and the parsley may lose some color, but the salad will still taste good. Refrigerate within 2 hours of cooking or serving; do not leave it at room temperature beyond that window.

To serve again: Enjoy chilled, or reheat the rice-and-squash mixture separately in the microwave in 1-minute intervals, stirring between intervals, until it reaches 165°F (74°C). Let it cool slightly before adding any reserved fresh garnishes. Freezing the assembled salad is not recommended because the pomegranate and herbs lose their texture.

Nutrition (per serving)

Nutrition is an estimate for one-eighth of the recipe, including all the dressing and excluding optional variations. Values vary with ingredient brands and exact produce weights.