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Fall Harvest Wild Rice Medley in a serving bowl with spoon.

Fall Harvest Wild Rice Medley

This Fall Harvest Wild Rice Medley is packed with roasted beets, apples, squash, crunchy pepitas, kale, and nutty wild rice.
Course Side Dish
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Author Dana Sandonato


Wild Rice Medley.

  • 1 cup Floating Leaf Fine Foods Sprouted Crimson Lentil, Wild Rice and Quinoa Prairie Blend
  • 3 1/4 cups vegetable broth
  • 1 cup cubed squash, roasted
  • 1 cup cubed apples, roasted
  • 1 cup cubed beets, roasted
  • 1 tsp olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp smoked paprika
  • 1/4 tsp onion powder
  • 1/4 tsp ground sage
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/3 cup toasted pepitas
  • 2 cups roughly chopped kale; washed, ribs removed

Maple and Apple Cider Vinaigrette.

  • 2 TBSP Extra Virgin Olive Oil
  • 1 TBSP apple cider vinegar
  • 1 TBSP pure maple syrup
  • Juice of half a lemon
  • 1 tsp Dijon Mustard
  • 1/8 tsp Kosher salt
  • 1/8 tsp Cracked black pepper


  • Fresh pomegranate arils


Wild Rice Medley.

  • Pre-heat the oven to 420°F.
  • Transfer the squash, apples, and beets to a large bowl. Drizzle with 1 tsp of olive oil and add all of the spices listed from the salt through to the nutmeg. Stir until everything is evenly coated. Then, spread the squash, apples, and beets out onto a baking sheet and bake in the oven for about 20 minutes, o until the squash and beets are tender.  
  • While the veggies roast, combine 1 cup of the wild rice blend with 3 1/4 cups of vegetable broth in a large pot. Bring it to a boil and let it boil, uncovered, for 5 minutes. Once 5 minutes has passed, reduce the heat to medium-low, cover, and cook for about 20 minutes. When done, remove the pot from the heat and let the rice stand for 5 minutes; then fluff with a fork.

Maple and Apple Cider Vinaigrette.

  • Add all of the ingredients to a small jar or bowl and shake/whisk the mixture until it's well-blended; set aside.


  • In a large bowl, combine the rice blend with the roasted squash, apples, and beets. Add the toasted pepitas and kale, and drizzle the dressing over the salad. Toss to coat. Garnish the salad with pomegranate arils and serve warm.


To toast the pepitas, place them in a dry sauce pan and heat them slowly over low heat with a lid partially covering the pan. Toss and stir the pepitas every 30-ish seconds to prevent them from burning. Once they start to brown and give off a toasty aroma, remove them from the heat.