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Wild rice salad with figs, delicata squash and pomegranate

Roasted Delicata Squash, Fig and Persimmon Wild Rice Salad

Roasted Delicata Squash, Fig, and Persimmon Wild Rice Salad is packed with kale, pomegranate, and tossed in a spiced maple vinaigrette!


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  • 1 cup wild rice blend prepared according to package instructions
  • 1 cup delicata squash
  • 1 cup chopped fresh kale tough stems removed
  • 1 fuyu persimmon stemmed and chopped (no need to peel!)
  • 5 medium figs quartered (about 1 cup)
  • 2 green onions both white and green parts, sliced on the bias
  • 1/3 cup pomegranate arils
  • 1/2 cup skinned and toasted hazelnuts chopped*
  • 5 tablespoons extra virgin olive oil divided
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon fresh lemon juice
  • 3/4 teaspoon ground cinnamon divided
  • salt and freshly ground black pepper to taste


  • Preheat the oven to 375 degrees.  Place the delicata squash on a rimmed baking sheet and toss in 1 tablespoon of the olive oil, 1/2 teaspoon of the cinnamon, and salt to taste.  Roast for 30-40 minutes or until tender and caramelized.  Remove from heat.
  • Place the chopped kale in large bowl When the rice is done, pour it into the bowl over the kale and toss to combine.  This will wilt the kale slightly.  Allow to cool slightly.
  • Place the remaining olive oil, apple cider vinegar, lemon juice, cinnamon, and salt and pepper to taste in a mason jar, cover, and shake vigorously until combined.  Set aside.
  • Add the roasted squash, persimmon, figs, green onion, and pomegranate arils to the wild rice kale mixture.  Add enough dressing to coat and toss to combine.
  • Serve slightly warm with chopped hazelnuts and enjoy!


  • This salad is very versatile!  Use butternut squash, pumpkin, or your favorite squash in place of the delicata and substitute with your favorite fruits like pear or apple.  If figs aren't in season, dried figs would be amazing as well!
  • Leftover salad makes the perfect lunch for a few days.
  • * I used Trader Joe's pre-toasted hazelnuts -- they were a huge time saver!


Calories: 261kcal, Carbohydrates: 31g, Protein: 5g, Fat: 15g, Saturated Fat: 1g, Polyunsaturated Fat: 13g, Sodium: 57mg, Fiber: 6g, Sugar: 14g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!