Ingredients per serving


Prepare the Balsamic Maple Miso Dressing

Prepare the Roasted Vegetables

  • Assorted Root Vegetables (butternut squash, carrots, parsnips, turnips, celery root), peeled and cut into 1-inch cubes 5.0 lbs
  • Shallots, peeled and sliced 1.0 lb
  • Fresh thyme, chopped 2.0 Tbsp
  • Salt and Pepper, to taste

Prepare the Salad

  • Red Swiss chard, cut into ribbons 10.0 cups
  • Cooked wild rice blend 10.0 cups
  • Prepared Balsamic Maple Miso Dressing 1.5 cups
  • Tahini 0.75 cup
  • Feta cheese crumbles 1.5 cups
  • Scallions, sliced 0.67 cup

A colorful assortment of roasted, glazed butternut squash, carrots, parsnips, turnips and celery root over a blend of wild rice and red chard.  Tossed in balsamic maple miso dressing and topped with salty feta.



  1. Prepare the Balsamic Maple Miso Dressing

    • In a bowl, whisk together Hellmann's® Classics Salad Dressing Balsamic Vinaigrette with miso and maple syrup. Set aside.
  2. Prepare the Roasted Vegetables

    • Combine all vegetables and shallots in large bowl and toss with enough Balsamic Maple Miso Dressing to coat (about 2 cups). Add chopped thyme, salt and pepper. Toss well to combine.
    • Arrange on parchment lined sheet pan. Season with salt and pepper. Roast in 400° oven until tender and browned, about 15 minutes. Remove and cool.
  3. Prepare the Salad

    • For each portion, combine 1 cup Swiss chard with 1 cup cooked wild rice blend. Toss with 2 Tbsp. Balsamic Maple Miso Dressing.
    • Place chard and rice mixture into bowl. Top with 1.5 cups roasted vegetables. Drizzle with additional dressing as needed.
    • Drizzle with 1 Tbsp tahini and top with feta and sliced scallions.