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Wild Rice and Butternut Squash Salad with Maple Balsamic Dressing

WILD RICE AND BUTTERNUT SQUASH SALAD WITH MAPLE BALSAMIC DRESSING

INGREDIENTS

PROCEDURE

For Dressing

  • ¼ cup extra-virgin olive oil

  • 2 tbsp pure maple syrup

  • 2 tbsp balsamic vinegar

  • ½ tsp sea salt

  • Scant ½ teaspoon black pepper

  • ½ tbsp chopped fresh rosemary

  • 1 clove garlic, minced

For Salad

    • 2 ½ cups butternut squash, peeled and finely chopped

    • 1 ½ tbsp olive oil

    • Sea salt

    • Black pepper

    • 2 ½ cups thinly sliced kale (lightly massaged) or spinach

    • ½ cup thinly sliced leeks, both white and green parts

    • ½ cup dried cherries (or dried cranberries)

    • ¼ cup fresh basil, thinly sliced

    • 3 cups cooked wild rice, warmed

  1. Prepare the Dressing. Add all dressing ingredients to a bowl or high-sided jar and vigorously whisk or blend with an immersion blender.

  2. Prepare the Butternut Squash. 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 into salad; taste and adjust salt level if needed. Serve at room temperature.

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