Ingredients
For Dressing
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¼ cup extra-virgin olive oil
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2 tbsp pure maple syrup
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2 tbsp balsamic vinegar
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½ tsp sea salt
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Scant ½ teaspoon black pepper
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½ tbsp chopped fresh rosemary
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1 clove garlic, minced
For Salad
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2 ½ cups butternut squash, peeled and finely chopped
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1 ½ tbsp olive oil
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Sea salt
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Black pepper
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2 ½ cups thinly sliced kale (lightly massaged) or spinach
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½ cup thinly sliced leeks, both white and green parts
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½ cup dried cherries (or dried cranberries)
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¼ cup fresh basil, thinly sliced
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3 cups cooked wild rice, warmed
Procedure
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Prepare dressing by pureeing all ingredients with an immersion blender or by vigorously whisking
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Preheat oven to 400°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 (recipe below) into salad; taste and adjust salt level if needed. Serve at room temperature.