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Roasted Butternut Squash and Cranberry Salad

Easy Vegan Roasted Butternut Squash and Cranberry Salad

The perfect fall/winter salad made using Original RightRice, tossed with roasted butternut squash, cranberries, pumpkin seeds, red onion and walnuts. Can be served hot or cold!
Course Appetizer, Salad, Side Dish
Cuisine American
Keyword Butternut Squash, Cranberries, RightRice
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4


Red Wine Vinaigrette


  • Cook the RightRice according to the package ingredients. Set aside.
  • Preheat oven to 400°
  • Place the diced butternut squash on a baking pan lined with parchment paper and drizzle with olive oil to taste, then sprinkle with desired amount of salt and pepper. Bake for 20-25 minutes rotating about halfway through.
  • While the butternut squash is cooking, begin prepping the remaining salad ingredients by placing them in a large bowl appropriate for combining everything.
  • In a small bowl, whisk together the ingredients for the dressing. Set aside.
  • Once the butternut squash is finished cooking, remove from the oven and allow to cool for about 10 minutes or so.
  • Add the RightRice and roasted butternut squash to the large bowl along with the other salad ingredients.
  • Drizzle generously with the dressing to taste (may not need the entire amount) and use a large spoon to combine all of the salad components.
  • Garnish with green onion (optional). Enjoy!