Delicata Squash and Wild Rice Salad is a tasty combo of roasted squash, fresh pears, wild rice and chicken. Tossed with a creamy dressing and perfect for a weeknight dinner.




  • 1 cup cooked wild rice
  • 2 delicata squash
  • 1 Tbsp. extra-virgin olive oil
  • Salt and pepper
  • 4 cups spinach
  • 2 ripe pears
  • 1/2 cup feta cheese
  • 1/4 cup chopped walnuts


  • 1 cup shredded or cubed chicken, cooked
  • 1 tsp. thyme
  • 1 tsp. dried onion
  • 1/2 tsp. paprika
  • 1/2 tsp. chili powder
  • Salt and pepper to taste


  • 1/4 cup maple syrup
  • 1/4 cup balsamic vinegar
  • 1 Tbsp. honey mustard
  • 1/4 cup walnut oil (you can find this in some grocery stores or order online)
  • Salt and pepper to taste



  1. Prepare rice: cook according to directions on package. Set aside to cool.
  2. Prepare squash: Preheat oven to 400 degrees. Rinse squash, slice in half (the long way) and scoop out seeds and stringy stuff. Chop in 1/2-inch thick slices, leaving the skin on. Toss with olive oil, sprinkle with salt and pepper and roast until fork-tender, 15-20 minutes. Set aside to cool.
  3. Prepare chicken: place cooked and cubed/shredded chicken in a plastic ziploc bag and add spices. Seal the bag and shake to coat chicken with seasonings. Set aside.
  4. Assemble salad: chop pears into bite-sized pieces. Combine spinach, squash, rice, and chicken. Toss with salad dressing and top with feta cheese and crushed walnuts.

Salad dressing

  1. Combine maple syrup, balsamic vinegar, and honey mustard in a salad dressing shaker or mason jar. Slowly drizzle in walnut oil.
  2. Add salt and pepper to taste and toss into sala.

For more recipes like this visit, Kiwi & Carrot, produced by our food blogger, Sarah Romero.