Wild Rice Squash Poppyseed Chopped Salad

Wild Rice Squash Poppyseed Chopped Salad

Wild Rice Squash Poppyseed Chopped Salad

Wild rice blended with the Fresh Express® Poppyseed Chopped Kit® served with roasted maple glazed squash makes a tasty side dish with a festive presentation. Try it as a main dish salad, too.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Salad
Cuisine American
Servings 6



  • Bring water to a boil in a medium saucepan. Stir in rice; reduce heat to low. Cover and cook for 55 minutes or until rice is tender. Remove from heat; drain. Cool to room temperature.
  • Meanwhile, heat oven to 350°F. Cut the acorn squash in half, from stem to tip, and remove the seeds. Place the squash cut-side-down and cut into ½-inch-thick slices.
  • Combine olive oil and salt in a large bowl; add squash, in batches, and toss to coat. Arrange in a single layer on a sheet pan; brush with maple syrup. Bake for 20 minutes or until tender. Cool.
  • Arrange squash, skin side out, around the perimeter of a 13-inch platter, stacking slices if necessary.
  • Place the greens from the Fresh Express® Poppyseed Chopped Kit® into a large bowl; toss with the salad dressings. Add the rice and one package of the toppings; toss to combine. Arrange the salad in the center of the platter; sprinkle with the other package of toppings.
Made with
Poppyseed Chopped Salad Kit

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