Wild Rice and Butternut Squash Salad

 


Wild Rice and Butternut Squash Salad


1 package of long grain wild rice mix (4.3 oz.)

2 cups of butternut squash, cut into 1 inch cubes

1 ½  tbsp extra virgin olive oil

¼  tsp each salt and pepper

1 8 oz. bag of fresh spinach leaves

1 cup pomegranate seeds

1 cup roasted sliced almonds

1  cup crumbled goat cheese


Dressing:

2 tbsp extra virgin olive oil

1 tbsp honey

1 tbsp red wine vinegar

2 tbsp fresh lemon juice 

½ tsp Dijon mustard

¼ tsp each salt and pepper


Preheat the oven to 400F and line a large baking sheet with foil.


Cook the wild rice according to package directions. Once cooked,  Cool in the refrigerator for 1 hour.


Peel and cut butternut squash into 1 inch cubes or buy them pre-cut squash at the store. Drizzle squash with the extra virgin olive oil, salt and pepper.  Evenly spread them out in one layer on the baking sheet.


Bake for 10 minutes, flip the squash over and bake another 10 minutes or until browned and fork tender.  Set aside to cool.


Add all the ingredients for the dressing into a mason jar with a lid and shake well or place in a small mixing bowl and whisk together. Store in the refrigerator.  Remember to shake or whisk again right before using.


Combine the cooled wild rice and spinach and mix well. Add the roasted butternut squash and  pomegranates and drizzle with ¾ of dressing.  Toss to combine.  Add more dressing if needed.  Top with sliced almonds and goat cheese. Serve immediately. 


NOTE: You can make the rice and butternut squash the day before and store in a airtight container until you're ready to assemble the salad.



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