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Home » Gluten Free » Roasted Vegetable Wild Rice Toss

Roasted Vegetable Wild Rice Toss

November 7, 2018 by Krista 2 Comments

An overhead view of the side dish in a bowl

If you’re searching for a Thanksgiving side dish that’s full of vegetables, full of flavor, healthy, and a total crowd pleaser, look no further than this Roasted Vegetable Wild Rice Toss. It’s a veggie side dish and salad in one that will rock your socks off! Serve it warm with fresh-out-of-the-oven roasted vegetables or serve it cold after the veggies and rice have soaked up all the wonderful flavor from the balsamic vinaigrette dressing.

Roasted parsnips, Brussels sprouts, and butternut squash on a sheet pan

The variety of vegetables plus the wild rice add so much flavor and texture! Here are the key players in this dish:

  1. Roasted vegetables (including sweet butternut squash, crunchy Brussels sprouts and parsnips, which are like crosses between carrots and white sweet potatoes)
  2. Wild rice (the Minnesotan in me can’t resist this chewy, nutty grain)
  3. Dried cranberries (for a pop of sweetness)
  4. Feta (the salty bite of this cheese pairs so well with the sweetness of the butternut squash)
  5. Parsley (for a touch of fresh, herby flavor)
  6. This simple balsamic vinaigrette (major tangy, maple-y goodness to bring it all together)

An overhead view of each ingredient in the bowl before tossing with dressing

This dish offers plenty of room for substitutions. Not a huge fan of brussels sprouts? Sub in broccoli or cauliflower. Can’t find parsnips? Use more butternut squash, sub in regular sweet potato, or even beets for a unique flavor. Can’t find wild rice in your neck of the woods? Use any grain like quinoa, couscous, a rice blend, barley, farro, etc. Tired of cranberries? I’ve used pomegranates in this dish and they were amazing! Hate feta? Shaved parm would be just glorious. Don’t like parsley? Skip it or try rosemary or thyme. You get the idea. The possibilities are endless!

A close up photo of balsamic dressing being poured over the ingredients in the bowl

The only requirement is that you roast the veggies! I know I’ve raved about roasting before, but I love them so much I seriously could survive on a diet of only roasted vegetables. Roasting is unbelievably easy too —olive oil, salt, and pepper are all you need. Give the veggies a toss, pop them in a hot oven, and patiently wait as the edges become oh-so-crispy and the veggies slightly soften and caramelize. Oh the flavor!

A side view of the salad being tossed with utensils

It’s time to make everyone at the Thanksgiving table fall in love with roasted vegetables!

A close up view of the salad in the bowl


Butternut Squash, Brussels Sprouts, and Parsnip Toss with Wild Rice, Cranberries, and Feta
 
Print
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
 
Author: Krista
Serves: 8-10 servings
Ingredients
  • 1 pound of Brussels sprouts, trimmed and cut in half
  • 2 parsnips, diced
  • 2 cups butternut squash diced into 1-inch cubes
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups cooked wild rice
  • ¼ cup dried cranberries
  • ⅓ cup crumbled feta cheese
  • ¼ cup fresh parsley, chopped
Dressing
  • ¼ cup balsamic vinegar
  • ½ clove garlic, finely chopped
  • 1 teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • 2 teaspoons maple syrup
  • Dash salt and pepper
Instructions
  1. Roast the vegetables: Preheat oven to 425 degrees. Spread the Brussels sprouts, parsnips, and butternut squash out on a lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Give the veggies a quick toss with your hands to evenly coat them in the oil and seasoning. Place the veggies in the oven and roast for about 20 minutes.
  2. Make the dressing: While the veggies are roasting, prepare the balsamic vinaigrette. Place all ingredients in a small bowl, mini food processor, or blender. If using a bowl, whisk all ingredients together. If using a food processor or blender, mix until the dressing reaches a smooth consistency.
  3. Toss: In a large bowl, combine the roasted veggies, wild rice, cranberries, feta, and parsley. Drizzle with the balsamic vinaigrette and toss everything together until combined.
3.4.3177

 

Filed Under: Gluten Free, Lunch, Main Meals, Meatless Monday, Salads, Side Dishes, Thanksgiving, Vegetarian

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Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! Read More…

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Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! Read More…

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