Wild Rice, Butternut Squash, and Maple Vinaigrette Salad
- 2 ½ cups butternut squash cubed (about ½ inch in size)
- 1 ½ tbsp extra virgin olive oil
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 bunch kale center ribs removed, leaves chopped (or 2 ½ cups spinach leaves)
- ½ cup leeks thinly sliced, white and green parts
- ½ cup dried cherries or cranberries
- ¼ cup fresh basil thinly sliced
- 3 cups wild rice or brown rice, cooked, warm
- maple vinaigrette to taste (see Maple Vinaigrette recipe)
- Preheat the oven to 400°F. Toss the butternut squash with olive oil, salt, and pepper, and spread onto a baking sheet. Roast for about 25 minutes, stirring once while cooking, until tender.
- In a large bowl, combine the greens, leeks, cherries and basil. Stir in the warm rice and squash so that the greens wilt slightly from the heat. Let sit for a few minutes.
- Drizzle ¼ cup of the dressing onto salad; toss well to coat, taste and add more as needed. Add some salt if needed.
- Serve warm or at room temperature. Will keep in refrigerator for 4 days.
Did you know wild rice is technically a grass? It’s incredibly rich in nutrients, and its nutty, crunchy taste sings with the ingredients in this hearty salad. Make ahead tip: Pre-cook the rice and squash and you can throw this together in a breeze! This will keep well covered in the fridge for 4-5 days. Recipe by Heartbeet Kitchen