Wild Rice Salad with Butternut Squash and Maple Cider Vinaigrette

A salad for the fall season 

Wild Rice with Butternut Squash and a Maple Vinaigrette

Cook's notes: This splendid autumn salad 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, and a simple maple dressing, 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.

The salad recipe is 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
• 1/8 teaspoon dry mustard
• 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 Saigon cinnamon or 1 teaspoon ground 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. Refrigerate until needed
• Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Toss squash with olive oil, salt, pepper, and maple syrup sprinkled with cinnamon. 
• Spread squash evenly on the baking sheet and roast 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 set for 15 minutes. Drain.
• In a large bowl, combine onions, cherries or cranberries, basil, diced apple, and cooked wild rice. Stir dressing into the salad; taste and adjust salt level if needed. Place mixture on spinach leaves or chopped Romaine. Top with pecans.
• Serve the dish at room temperature.
  

DIY DOLLAR TREE GUMBALL MACHINE

Another Pinterest find from the crafting ladies and oh, what possibilities with this one depending on the holiday, type of candy used, and ribbon to match.

Ingredients:

• 1 flower pot
• ribbon
• black paint 
• wooden spool (knob) for top 
• 1 rose vase

Directions:

• Paint pot, pot dish, and knob with black paint.
• Adhere knob to pot dish.
• Turn the pot upside down and adhere the vase to the bottom of the pot.
• Tie the ribbon around and fill the vase with candy.

https://www.thehousehouse.com/diy/diy-gumball-machines/