Wild Rice and Squash Salad with Cranberry Vinaigrette

Ingredients

• 1 cup Wild Rice
• 1 medium Butternut Squash
• 0.5 medium Red Onion
• 0.5 cup Dried Cranberries
• 0.25 cup Pecans
• 3 tbsp Olive Oil
• 0.25 cup Cranberry Juice
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Maple Syrup
• 1 tsp Dijon Mustard
• 0.25 tsp Salt
• 0.25 tsp Pepper

Instructions

1. 1Rinse the 1 cup of wild rice under cold running water in a fine-mesh sieve for 30 seconds. Combine the rinsed 1 cup of wild rice with 3 cups of water in a medium heavy-bottomed pot (about 3-quart capacity). Bring the water to a boil over high heat, then reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 40-45 minutes until the grains have burst open and are tender to the bite; drain any excess water and set aside to cool slightly.
2. 2Preheat your oven to 400°F (200°C). Carefully peel the 1 medium butternut squash, then cut it in half lengthwise, scoop out the seeds, and cut the flesh into 1/2-inch cubes; peel the 0.5 medium red onion and cut it into 1/2-inch pieces.
3. 3On a large baking sheet, combine the cubed 1 medium butternut squash and 0.5 medium red onion with 3 tbsp olive oil, 0.25 tsp salt, and 0.25 tsp pepper, tossing until evenly coated. Spread the squash and onion in a single layer and roast for 30-35 minutes, or until the squash is tender when pierced with a fork and the edges are lightly caramelized.
4. 4In a small bowl, whisk together the 0.25 cup cranberry juice, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, 1 tsp Dijon mustard, 0.25 tsp salt, and 0.25 tsp pepper until well combined and emulsified.
5. 5In a large mixing bowl, combine the slightly cooled cooked 1 cup wild rice, the roasted 1 medium butternut squash and 0.5 medium red onion, 0.5 cup dried cranberries, and 0.25 cup pecans. Pour the prepared vinaigrette over the ingredients and gently toss until everything is evenly coated.
6. 6Serve the salad immediately while warm, or allow it to cool completely and serve it at room temperature or chilled.

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