Harvest Wild Rice Salad

Harvest Wild Rice Salad

A wild rice salad with harvest apples, butternut squash and plenty of herbs in a maple balsamic vinaigrette!

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ingredients

For the salad:

• 1 cup wild rice blend
• 2 cups chicken broth (or water, or vegetable broth, or apple juice, or soft apple cider)
• 1 tablespoon olive oil
• salt and pepper to taste
• 2 cups butternut squash (or pumpkin, or sweet potato), peeled and diced
• 2 tablespoons olive oil (or butter)
• 1 cup onion, diced
• 1 cup celery, diced
• 1 cup apple, diced
• 3 cloves garlic, chopped
• 1 teaspoon sage, chopped (or 1/2 teaspoon dried)
• 1 teaspoon thyme, chopped (or 1/2 teaspoon dried)
• 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried)
• 1/4 cup chopped pecans, lightly toasted
• 1/4 cup pepitas
• 1/4 cup dried cranberries
• 1/4 cup goats cheese (chevre or feta), crumbled

For the dresing:

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1/2 teaspoon dijon mustard
• salt and pepper to taste

directions

For the salad:

1. Cook the wild rice in the broth as directed on the rice package and set aside.
2. Meanwhile, toss the squash in the oil, salt and pepper, spread out in a single layer on a baking sheet and bake in a preheated 400F/200C oven until tender, about 20-30 minutes, mixing half way through.
3. Meanwhile, heat the oil in a pan over medium heat, add the onion and celery and cook until they start to get tender, about 5 minutes.
4. Add the apple and cook until tender, about 5 minutes.
5. Add the garlic, sage, thyme, and rosemary and cook until fragrant, about a minute, before removing from heat.
6. When everything is ready, mix the rice, butternut, onion mixture, pecans, pepitas, cranberries and cheese.

For the dresing:

7. Mix everything well and toss with the salad just before serving!

Nutrition Facts: Calories 279, Fat 20g (Saturated 3g, Trans 0), Cholesterol 5mg, Sodium 174mg, Carbs 42g (Fiber 5g, Sugars 12g), Protein 10g

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