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Buttercup Squash & Wild Rice Salad


For the salad:
2 cups Buttercup squash, peeled and deseeded
1 tablespoon avocado oil
½ cup wild rice
¾ cup fennel, finely diced
½ cup dried cherries, chopped
¼ cup pepitas or sunflower seeds, toasted

For the dressing:
¼ cup orange juice
½ tablespoon olive oil
½ tablespoon apple cider vinegar
1 teaspoon maple syrup
1 clove garlic, minced


  1. Preheat oven to 400 degrees. Dice the squash approx ½-inch cubes and toss with the avocado oil in a roasting dish. Roast for approx 30-40 mins then allow to cool.
  2. As the squash is cooking, cook the wild rice. Add rice and 1 ¼ cups water to a small saucepan, bring to boil and simmer for approximately 40 mins. Drain any excess water and allow to cool.
  3. Add fennel, squash, dried cherries and pepitas to the rice.
  4. Add all the dressing ingredients in a small jar and shake until all mixed. Pour over the salad and gently toss. Serve.