Vegan Wild Rice and Butternut Squash Salad
A colorful, roasted butternut squash salad tossed with warm wild rice, spinach, dried cherries, and herbs. The simple maple balsamic dressing is blended with garlic and rosemary, and it soaks into the fresh ingredients, making it so flavorful!
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Cook Time :
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extra-virgin olive oil or sunflower oil
pure maple syrup
fine sea salt
scant 1/2 teaspoon black pepper
chopped fresh rosemary
peeled and diced butternut squash
(or can use sweet potatoes, delicious this way too!)
thinly sliced spinach
thinly sliced leeks,
both white and green parts
or dried cranberries
thinly sliced fresh basil
cooked wild rice,
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Butternut Mountain Farm Pure Maple Syrup, Grade A,
Lundberg Family Farms Organic Wild Rice, 8 Ounce
To make dressing, add all ingredients to a jar and use immersion blender to puree. Or whisk thoroughly by hand. Set aside.
Preheat oven to 400 degrees F. Toss squash with olive oil, salt and pepper. Spread onto a baking sheet and roast for about 25 minutes, stirring once, until fork tender.
In a large bowl, combine spinach, leeks, cherries and basil. Stir in warm rice and squash so that spinach wilts slightly from the heat.
Stir dressing into salad; tossing to coat. Taste and adjust salt level if needed. Serve at room temperature.
Can be made a day ahead of serving.