Overhead shot of a fall colored Wild Rice salad topped with squash, pumpkin, and apple pieces.

Fall Wild Rice Pilaf

Fall into fall with this eye-popping recipe! This Fall Wild Rice Pilaf is a gluten-free nutritious grain bowl featuring U.S.-grown Wild Rice and comes to us from our friend Maggie Michalczyk of Once Upon a Pumpkin in partnership with USA Rice.

  • Servings
  • Prep Time
    20 min
  • Cook Time
    10 min
  • Total Time
    30 min


  • 1 cup wild rice
  • 1 delicata squash, seeded and cut into half moons
  • 1 cup cauliflower florets
  • 1 cup butternut squash, cubed
  • 2 tablespoons avocado oil
  • salt and pepper
  • 2½ cup lacinato kale, de-stemmed
  • 1 cup chickpeas, rinsed and drained
  • 2 medium apple, chopped
  • ¼ cup pumpkin seeds
  • ½ cup shredded parmesan

Pumpkin Vinaigrette

  • 2 tablespoons apple cider vinegar
  • 2 tablespoons pumpkin puree
  • 1 teaspoon dijon mustard
  • ¼ cup extra-virgin olive oil
  • salt (to taste)
  • pepper (to taste)
  • red pepper flakes (to taste)


  • Preheat the oven to 400 degrees.
  • Toss the delicata squash, cauliflower, and butternut squash with the avocado oil and salt and pepper. Roast for about 15-20 minutes, tossing halfway through.
  • In the meantime, cook the wild rice according to package directions on the stove or in a rice cooker.
  • Prepare the apples, chickpeas and kale. Slightly massaging the kale with a little bit of oil so that it softens. Next, prepare the pumpkin vinaigrette by whisking all of the ingredients together in a small bowl.
  • Once the rice has cooked and the veggies have roasted, toss everything together, topping with pumpkin seeds and parmesan cheese last followed by the vinaigrette and enjoy!