A Minnesota Fall Salad

Wild Rice Salad with Cranberries, Butternut Squash and Toasted Pecans with Maple Balsamic Dressing
Cook's notes: This splendid autumn salad includes some of Minnesota’s very best natural ingredients. It's definitely company worthy. Butternut squash works well for this dish because the squash holds its shape beautifully after being roasted. The combination of nutty wild rice, a simple maple dressing, and fresh herbs are not only delicious together, but their vibrant colors combine to make one stunning dish. Consider a time saver by making the wild rice ahead and toasting the pecans. The dressing can be easily doubled.
Recipe from the "Smitten with Squash Cookbook" and serves 4.

Ingredients Dressing:

• 1/4 cup extra-virgin olive oil or Blood Orange Olive Oil
• 2 TB. pure maple syrup
• 2 TB. balsamic vinegar or Cranberry Pear Balsamic 
• 1/2 tsp. sea salt
• scant 1/2 teaspoon black pepper
• 1/2 TB. chopped fresh rosemary
• 1 clove garlic, minced

Ingredients Salad:

• 2- 1/2 cups peeled and finely chopped butternut squash
• 1- 1/2 TB. olive oil or Blood Orange Olive Oil
• 1 tsp. cinnamon
• 2 TB. balsamic vinegar
• sea salt and black pepper
• 4-5 cups torn baby spinach leaves or chopped romaine
• 1/2 cup thinly sliced leeks, both white and green parts or green onions
• 1 cup dried cherries or dried cranberries
• 1/4 cup thinly sliced fresh basil
• 3/4 cup chopped toasted pecans or cashews
• 4 cups cooked wild rice, warmed

Directions:

• Place all dressing ingredients in a blender and mix well. Refrigerate until needed
• Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Toss squash with olive oil, salt and pepper. Spread squash evenly on baking sheet and sprinkle with cinnamon. Drizzle with balsamic vinegar. 
• Roast squash for about 20 minutes or until fork tender, stirring once during the roasting time. Set aside.
• In a measuring cup place dried cranberries or cherries. Pour boiling water over it and let set for 15 minutes. Drain. 
• In a large bowl, combine leeks or onions, cherries or cranberries, basil and wild rice. Stir dressing into salad; taste and adjust salt level if needed. Place mixture on spinach leaves or chopped Romaine. Top with pecans.
• Serve dish at room temperature.
  

Autumn

by Fr. Edward Hays

priest, author and spiritual guidance director

O sacred season of Autumn, be my teacher,

for I wish to learn the value of contentment.

As I gaze upon your full-colored beauty,

I sense all about you

an at-homeness with your amber riches.

You are the season of retirement,

of full barns and harvested fields.

The cycle of growth has ceased,

and the busy work of giving life

is now completed.

I sense in you no regrets:

you've lived a full life.

I live in a society that is ever-restless,

always eager for more mountains to climb, seeking happiness through more.

As a child of my culture,

I am seldom at peace with what I have.

Teach me to take stock of what I have given and received;

may I know that it's enough,

that my striving can cease

in the abundance of God's grace.

May I know the contentment

that allows the totality of my energies

to come to full flower.

May I know that like you I am rich beyond measure.

As you, O Autumn, take pleasure in your great bounty,

let me also take delight

in the abundance of the simple things in life

which are the true source of joy.

With the golden glow of peaceful contentment

may I truly appreciate this Autumn day.

May your fall days be filled with color, vitality and gratitude.