Wild Rice and Butternut Squash Salad with Maple Balsamic Dressing

Ingredients

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

Procedure

1. Prepare dressing by pureeing all ingredients with an immersion blender or by vigorously whisking

2. 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.

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