Autumn Rice Salad

Thank you to our friends at Chico Co-op for this amazing recipe!

There is nothing lovelier than a light-yet-still-feels-hearty fall salad. Loaded with produce and nuts, it’s the taste version of romping in leaf piles in your favorite sweater.

In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.


  • 1 cup jasmine rice
    2 cups butternut squash, peeled/cubed
  • 1 cup cremini mushrooms, sliced
  • 1 red bell pepper (fresh or roasted), julienned
  • 1 cup walnut pieces
  • ¼ cup red wine vinegar
  • ¼ cup red wine vinegar
  • ½ Tbsp maple syrup
  • ½ bunch marjoram
  • ¼ Tbsp sea salt
  • ½ tsp paprika
  • ¼ cup olive oil


  1. Cook jasmine rice with 2 cups water.
  2. Toss squash with a bit of oil and bake until tender at 375º.
  3. Bake walnut pieces on separate pan until browning, approximately 10 minutes.
  4. Oil skillet and sauté mushrooms until tender.
  5. Combine and whisk dressing ingredients, adding oil last.
  6. Finally, combine all ingredients.