Wild Rice and Butternut Squash Salad
SERVINGS 6
Ingredients
DRESSING
- 1/4 cup evoo
- 2 tablespoons pure maple syrup
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon sea salt
- black pepper
- 1/2 tablespoon rosemary chopped fresh
- 1 clove garlic minced
SALAD
- 2 1/2 cups butternut squash peeled and diced
- 1 1/2 tablespoons olive oil
- sea salt
- black pepper
- 2 1/2 cups spinach thinly sliced
- 1/2 cup leeks thinly sliced both white and green parts
- 1/2 cup dried cranberries
- 1/4 cup basil thinly sliced fresh
- 3 cups wild rice cooked
Instructions
- To make dressing, add all ingredients to a jar and use immersion blender to puree. Or whisk thoroughly by hand. Set aside.
- Preheat oven to 400 degrees F. Toss squash with olive oil, salt and pepper. Spread onto a baking sheet and roast for about 25 minutes, stirring once, until fork tender.
- In a large bowl, combine spinach, leeks, cherries and basil. Stir in warm rice and squash so that spinach wilts slightly from the heat.
- Stir dressing into salad; tossing to coat. Taste and adjust salt level if needed. Serve at room temperature.
