Wild Rice and Butternut Squash Salad

A delicious and gluten-free Thanksgiving salad featuring nutty wild rice, roasted butternut squash, dried cranberries, and pecans, all tossed in a flavorful balsamic dressing. This hearty salad is perfect for autumn gatherings.

Ingredients:

• 1 cup wild rice
• 2 cups water
• 2 cups cubed butternut squash
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green onions
• For the dressing:
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

Rinse the wild rice under cold water and drain

In a medium saucepan, combine the rinsed wild rice and 2 cups of water

Bring to a boil, then reduce the heat to low, cover, and simmer for 45-55 minutes or until the rice is tender and the water is absorbed

Remove from heat and let it cool

Preheat your oven to 400F 200C

Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet

Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and slightly caramelized

Let it cool

In a large mixing bowl, combine the cooked wild rice, roasted butternut squash, dried cranberries, chopped pecans, parsley, and green onions

In a separate small bowl, whisk together the dressing Prep Time: 15 minutes