Wild Foods Salad with Wild Blueberries

Print Recipe

For the salad:
1 cup dry wild rice, rinsed
2 cups cubed butternut squash
½ tablespoon olive oil
Salt and pepper, to taste
1½ lbs wild salmon
2 cups arugula
1 cup frozen Wild Blueberries, defrosted
½ cup chopped pecans

For the dressing:
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
¼ cup olive oil
Salt and pepper, to taste

For the salad:

  1. Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
  2. Place rice in saucepan and add 4 cups water and salt. Bring to boil and reduce heat to simmer. Cover the pan and let simmer until rice is tender and chewy, about 45-60 minutes. When rice is done, drain any remaining liquid. Fluff the rice with a fork, transfer to a large bowl and let cool.
  3. Transfer butternut squash to baking sheet and drizzle with olive oil. Season with salt and pepper, to taste. Toss to coat.
  4. Roast squash until tender and lightly browned, about 25-30 minutes, flipping over halfway through. Transfer butternut squash to the large bowl with rice. Reduce oven temperature to 300 degrees F.
  5. Place wild salmon on the same parchment-lined baking sheet and season with salt and pepper. Bake at 300 degrees F until medium or until salmon flakes, about 20-25 minutes, depending on thickness.
  6. In the large bowl with the squash and rice, add arugula, Wild Blueberries and pecans. Add dressing and toss to evenly coat the ingredients.
  7. Flake the salmon and divide evenly over each serving.

For the dressing:

  1. In a small bowl, whisk together apple cider vinegar, maple syrup, Dijon mustard. Add olive oil while continuing to whisk. Season with salt and pepper, to taste.