Name: Butternut Squash and Wild Rice Salad with Dried Cherries and Pecans
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 3 cups of butternut squash, peeled and diced into cubes; 3 Tbsp. avocado oil; 2 Tbsp. maple syrup; 1/4 tsp. sea salt; 1/4 tsp. freshly ground pepper; 1/4 cup olive oil, organic extra virgin cold pressed; 2 Tbsp organic apple cider vinegar; 1 Tbsp. maple syrup (or honey); 1/4 tsp. sea salt; 1/4 tsp. freshly ground pepper; 6 cups organic mixed greens & herbs (purchased blend or mix your own); 1/2 cup wild rice, cooked; 3 cups roasted squash mixture (see above); 1/4 cup dried cherries; 1/2 cup pecans (candied or roasted)

Description

This delicious Fall salad is bursting with flavor and color that will delight all of your senses!

Ingredients

Scale

For the Roasted Squash:

3 cups of butternut squash, peeled and diced into cubes
3 Tbsp. avocado oil
2 Tbsp. maple syrup
1/4 tsp. sea salt
1/4 tsp. freshly ground pepper

For the Vinaigrette:

1/4 cup olive oil, organic extra virgin cold pressed
2 Tbsp organic apple cider vinegar
1 Tbsp. maple syrup (or honey)
1/4 tsp. sea salt
1/4 tsp. freshly ground pepper

For the Salad Base:

6 cups organic mixed greens & herbs (purchased blend or mix your own)
1/2 cup wild rice, cooked
3 cups roasted squash mixture (see above)
1/4 cup dried cherries
1/2 cup pecans (candied or roasted)

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Instructions

Rinse the wild rice and place it in a saucepan with 1 cup of water and ¼ tsp. sea salt. Bring to a boil and simmer for 35-45 minutes. Check your package for cooking time, as it can vary based on the rice you buy.
Preheat oven to 400 degrees Fahrenheit. Line a baking pan with parchment.
Peel the butternut squash. Slice and cut the squash into cubes. Try to keep the cubes fairly even in size so they cook evenly.
Place the squash in a mixing bowl. Add in the avocado oil, maple syrup, sea salt and pepper and mix together well. Put the mixture on the baking tray and place in the oven.
Bake at 400 degrees for 25-30 minutes.
Once the squash is cooked, set it aside to cool.
Mix all of the vinaigrette ingredients together and whisk. Set it aside.
Put the greens in a large mixing bowl, add in the squash, wild rice, pecans, and dried cherries. Toss the salad with the vinaigrette and serve.
Top with some herbed goat cheese, if not eating dairy free. (optional)

Notes

Squash – substitute acorn squash or another of your favorites for the butternut.
Greens – not everyone likes every type of green. Use a mix of greens/herbs that will give you a variety of nutrients and you enjoy eating. Kale or arugula would also work nicely.
If not eating vegan or vegetarian, consider adding some grilled chicken to this recipe to make it a heartier main meal.
Add some cooked quinoa or buckwheat groats instead of the wild rice, if you prefer.