Happy New Year

For last year's words

Belong to last year's language

And next year's words

Await another voice.

And to make an end is to make a beginning

T.S. Elliot

 

Turning the page.... looking for some lighter meals? Let's begin with a flavorful salad that can be paired with a meat entree or enjoyed by itself.

Wild Rice Salad with Cinnamon Pecan Butternut Squash and Cranberries

Cook's notes: This recipe serves 4 but can easily be doubled. As a time saver cook wild rice the day before. Serve salad at room temperature.

Cook's notes: A splendid winter salad that includes some of Minnesota’s very best natural ingredients. It's definitely company-worthy. Butternut squash, as well as pumpkin, 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, 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 be easily doubled.

Salad recipe from the "Smitten with Squash Cookbook" and serves 4.

Cooking Tip:1 cup uncooked wild rice = 3–4 cups cooked wild rice

Vinaigrette recipe adapted from Byerly and Lund's Cookbook

Maple Cider Vinaigrette Ingredients:

• 3 tablespoons cider vinegar
• 1/4 cup pure maple syrup
• 1 teaspoon apple pie spice
• 1 teaspoon Dijon mustard
• 1 large garlic clove minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/2 cup olive oil

Ingredients Salad:

• 2- 1/2 cups peeled and finely chopped butternut squash or pumpkin
• 1- 1/2 tablespoons olive oil or Blood Orange Olive Oil
• 1 tablespoon maple syrup
• 1/2 teaspoon cinnamon
• Sea salt and black pepper
• 4-5 cups torn baby spinach leaves or chopped romaine
• 1/2 cup thinly sliced green onions
• 1 cup dried cherries or dried cranberries
• 1 large diced, crisp apple (I used Honeycrisp)
• 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. Taste test to balance ingredients. Refrigerate until needed
• Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Toss squash with olive oil, salt, and pepper, maple syrup with a sprinkle of cinnamon.
• Spread squash evenly on a baking sheet and roast squash for about 15 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 sit for 15 minutes. Drain.
• In a large bowl, combine onions, cherries or cranberries, basil, diced apple, and cooked wild rice. Reshake dressing ingredients and stir the dressing into salad. Place mixture on spinach leaves or chopped Romaine. Top with pecans.
• Serve the dish at room temperature.
  

Wishing you peace, joy, and good health for the New Year