Vata Calming Fall Wild Rice Salad with Butternut Squash

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Fall Wild Rice Salad with Butternut Squash

Yield: 6

Author: Stephanie Hamill, SantoshaPath.com

This is a wonderfully nourishing recipe for when you have a medium sized butternut squash on your hands, or a couple of yams.

Ingredients

• 2-1/2 cups peeled and diced butternut squash or yams
• 1-1/2 T olive oil
• salt and pepper to taste
• 2-1/2 cups spinach, thinly sliced
• 1 green onion, white and green parts sliced
• handful dried cherries or cranberries
• 1/4 cup basil, thinly sliced
• 1/4 cup pecans, roughly chopped
• 3 cups cooked wild rice
• 1/3 cup extra virgin olive oil
• 2 T maple syrup
• 2 T balsamic vinegar
• 1/2 t salt
• 1/2 t pepper
• 1/2 T fresh rosemary chopped
• 1/4 t garlic powder

Instructions

1. Toss squash in the 1-1/2 T olive oil and salt and pepper to taste. Roast at 400 degrees F on a baking sheet until tender, about 25 minutes.
2. In a large bowl, combine spinach, green onion, cherries/cranberries, basil, and pecans. Add the warm rice and stir gently.
3. Add 1/3 cup olive oil, maple syrup, balsamic vinegar, salt, pepper, rosemary and garlic powder to a 1/2 pint mason jar. Screw on lid tightly and shake until emulsified.
4. Pour dressing over rice mixture and stir well. Ready to serve!