I love wild rice! What about you? Oh it’s so delicious with it’s chewy texture and nutty flavor! I used to eat wild rice with lots of salt and chicken and my, times have changed! I love mixing wild rice with other starches like squash, using for homeade sushi rolls, or just eating straight up!

This winter salad could be used as a “stuffing” or as a side or a main dish! It’s filling, complex, and so delicious. It also used one of my favorite greens: swiss chard. You can always sub any green if you can’t find swiss chard, so don’t fret!

• 3 cups cooked wild rice

• 1 cup dried cherries or cranberries (ideally organic, unsweetened and unsulphured)

• 1-2 packages of roasted cremini mushrooms. I roast a whole sheetpan of mushrooms for this recipe and they cook up so tiny, they’re barely there by the end! Don’t be afraid of the larger quantities because mushrooms add a lot of deliciousness!

• 2 cups diced and roasted kabocha squash (I used my air fryer)

• 1 cup shaved or finely chopped fresh rainbow swiss chard (stems included because they are crunchy almost like celery!)

  *Add a bunch of chopped green onions to this for extra flavor! I forgot to add mine and I usually use them in this recipe!

• 1/2-1 Tbs poultry seasoning

• Black pepper as desired

• 2 Tbs maple syrup if desired or just use 4 Tbs really good sweet vinegar as linked below

• 2-4 Tbs white vinegar of modena

• salt if desired

Mix all ingredients together really well and enjoy! This recipe is so easy once you get all of the components together so maybe you consider doubling it and having it for meals over the week! Enjoy!