Roasted Butternut Squash Wild Rice Salad with Apple and Cranberries

• Vegetarian
• Gluten free

• Produce

  • 1 Apple, large
  • 5 cups Butternut squash
  • 1/2 cup Cranberries, dried
  • 1 Rosemary, Fresh
  • 1/4 cup Shallot

• Condiments

  • 1 tsp Dijon mustard
  • 1 tbsp Honey

• Pasta & Grains

  • 1 1/2 cups Wild rice

• Baking & Spices

  • 1/8 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 1 1/2 tbsp Olive oil
  • 1/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 3/4 cup Pecans

• Liquids

  • 2 1/2 cups Water

Found on kristineskitchenblog.com

Description

Ingredients

• 2 ½ cups water
• 1 ½ cups wild rice
• 5 cups butternut squash (about 1 medium squash), peeled, seeded, and cut into 1-inch cubes
• 1 ½ tablespoons olive oil
• ¾ cup pecans
• 1 large apple, cut into ½-inch pieces
• ½ cup dried cranberries
• ¼ cup finely chopped shallot (or red onion)
• fresh rosemary, for garnish, if desired
• ¼ cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt
• ⅛ teaspoon pepper

Directions

• Place water and rice in a medium saucepan and bring to a boil. Cover, reduce heat to a low simmer, and cook for 40-45 minutes until water is absorbed. Remove from heat and let stand for 10 minutes with the lid still on. Fluff with a fork.
• Meanwhile, preheat oven to 425 degrees F. Place butternut squash on a rimmed baking sheet and toss with the 1 ½ tablespoons of olive oil. Roast in the preheated oven for 35-40 minutes, turning once halfway through, until tender.
• Toast the pecans by placing them in a small skillet over medium heat until fragrant. Watch them closely as they can go from toasted to burnt quickly.
• In a large bowl, combine the cooked rice, roasted squash, toasted pecans, apple pieces, dried cranberries, and shallot.
• In a small bowl, whisk together all dressing ingredients. Pour dressing over the salad and toss gently to combine. Salad can be served warm, at room temperature, or chilled.