Autumn Wild Rice Salad

Roasted fall squash, Sysco® Imperial Wild Rice, dried cranberries, shaved Brussels sprouts, pecans & maple cinnamon vinaigrette.


  • 3/4 Cup Sysco┬« Imperial Wild Rice, cooked
  • 1/2 Cup roasted fall squash, chilled
  • 1/2 Cup Brussels sprouts, shaved
  • 1/4 Cup pecans, toasted
  • 1/4 Cup dried cranberries
  • 1 TBLS maple syrup
  • 1 tsp apple cider vinegar
  • 2 TBLS blended oil
  • pinch, cinnamon
  • kosher salt and pepper to taste


  1. To prepare the dressing, blend the apple cider vinegar, cinnamon, and maple syrup.  Season with salt and pepper to taste and then whisk in the blended oil until combined. Let sit for 30 minutes to combine flavors.
  2. Toss the squash, wild rice, Brussels sprouts, cranberries, pecans and dressing together, season to taste and place on a chilled plate to serve.