Warm Cranberry Wild Rice Salad

featuring DHC Cranberry Wild Rice

INGREDIENTS (serves 6)

  • 2 tablespoons orange juice
  • 1 tablespoon DHC Núñez de Prado Extra Virgin Olive Oil
  • 1 tablespoon sherry vinegar
  • 1 teaspoon orange rind, grated
  • 4 teaspoons Italian parsley, chopped
  • 1/2 cup hazelnuts, toasted and roughly chopped
  • Salt and pepper to taste


Preheat the oven to 400°.

Cook Cranberry Wild Rice to package instructions (but without adding additional protein). When the rice is tender, remove from heat. Drain off any extra liquid, cover and set aside.

While the rice is cooking, prepare the roasted vegetables. In a bowl, toss the squash, red onion, olive oil and salt. Spread the coated vegetables on a sheet pan and roast about 30 minutes until tender, tossing them about every 5–10 minutes to keep them from sticking to the pan. Remove and set aside. Cut the roasted onion into bite-sized pieces.

In a large bowl, whisk together the dressing ingredients. Add the rice mixture, roasted vegetables and hazelnuts and toss gently. Add salt and pepper to taste. Enjoy this dish warm or at room temperature.


Browse all of our classic DHC recipes

  • When roasting vegetables, line the baking sheet with parchment paper or foil for easy cleanup.
  • Substitute the butternut squash with banana squash, acorn squash, pumpkin, delicata or Kabocha. Many grocery stores also carry peeled and chopped hard squashes.
  • For a beautiful composed vegetarian salad, cut the squash and the red onion into wedges instead of chopping, prepare as directed, then arrange the roasted wedges on a plate. Add some arugula, tossed with a little dressing. Add the cooked Cranberry Wild Rice that has been tossed with the dressing. A toasted baguette and some goat cheese complete the meal.