Wild Rice Salad with Cranberries and Honey Cinnamon Roasted Squash

Cook's notes: A splendid autumn salad that includes some of Minnesota’s very best natural ingredients. Butternut squash works well for this dish because the squash holds its shape beautifully after being roasted. The combination of nutty wild rice with a simple maple dressing, is 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 easily be doubled. Recipe serves four. 
Pair the salad with pumpkin cornbread. Recipe link below.

   http://sockfairies.blogspot.com/2015/10/weekend-round-up_24.html

Honey Cinnamon Sweet Potatoes or Butternut Squash

2 cups sweet potatoes or butternut squash peeled and diced into 1-inch pieces

1 TB. olive oil or melted butter
1 TB. honey
1 tsp. Saigon cinnamon
1/4 tsp salt, or to taste

Directions:
Preheat oven to 425 degrees.
In a small mixing bowl whisk together olive oil, honey, cinnamon and salt.
Spread evenly on a rimmed baking sheet and bake 15 minutes or until squash is tender.  
Set aside.

Ingredients Maple Cider Vinaigrette Dressing:

• 3 TB. cider vinegar
• 1/4 cup pure maple syrup
• 1 tsp. apple pie spice 
• 1/8 tsp. dry mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/2 cup olive oil

Ingredients Salad:

• 2 cups roasted butternut squash or sweet potatoes
• 5 cups mixed greens or Romaine 
• 1/2 cup thinly sliced leeks, both white and green parts or green onions
• 1 cup dried cherries or dried cranberries
• 3/4 cup chopped toasted pecans or walnuts or salted pistachios 
• 5 cups cooked wild rice or combination long grain and wild rice 

Directions:

• Place all dressing ingredients in a blender and mix well. Refrigerate until needed
• 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, rice and roasted squash or sweet potatoes. 
• Stir dressing into salad; taste and adjust salt level if needed. Place mixture on mixed greens top with toasted nuts. 
• Serve dish at room temperature.