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 2.3 kg
  • Shallots, sliced 450.0 g
  • Thyme, fresh, chopped 5.0 g
  • Salt and Pepper, to taste
  • Balsamic Maple Miso Dressing, as prepared

Prepare the Salad

  • Red Swiss chard, cut into ribbons 360.0 g
  • Cooked wild rice blend 1.7 kg
  • Balsamic Maple Miso Dressing, as prepared 375.0 ml
  • Assorted Root Vegetables , as prepared
  • Tahini 170.0 g
  • Feta cheese, crumbled 225.0 g
  • Scallions, sliced 70.0 g

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 togetherHellmann’s® Balsamic Vinaigrette Dressing with miso and maple syrup. Set aside.
  2. Prepare the Roasted Vegetables

    • Combine all vegetables and shallots in large bowl and toss with enough prepared Balsamic Maple Miso Dressing to coat (about 500 ml). Add chopped thyme, salt and pepper. Toss well to combine. Arrange on parchment lined sheet pan. Season with salt and pepper. Roast in 200°C oven until tender and browned, about 15 minutes. Remove and cool.
  3. Prepare the Salad

    • For each portion, combine 36 g Swiss chard with 165 g cooked wild rice blend. Toss with 30 ml Balsamic Maple Miso Dressing.
    • Place chard and rice mixture into bowl. Top with 225 g roasted vegetables. Drizzle with additional dressing as needed.
    • Drizzle with 17 g tahini and top with feta and sliced scallions.
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