Wild Rice Salad with Cranberries, Butternut Squash, and Toasted Pecans with Maple Cider Vinaigrette

 

Wild Rice Salad with Cranberries, Butternut Squash, and Toasted Pecans with Maple Cider Vinaigrette 

Cook's notes: A favorite Ever Ready autumn salad special that includes some of Minnesota’s best natural ingredients. It's definitely company-worthy. Butternut squash and pumpkin work 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 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 Lunds and Byerly 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 tablespoon 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. Refrigerate until needed
• Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Toss the squash with olive oil, salt, pepper, maple syrup, and a sprinkle of cinnamon. 
• Spread squash evenly on a baking sheet. Roast for about 15 minutes or until fork tender, stirring once during the roasting time. Set aside.
• Place dried cranberries or cherries in a measuring cup. Pour boiling water over them and let them set for 15 minutes. Drain.
• Combine onions, cherries or cranberries, basil, diced apple, and cooked wild rice in a large bowl. Stir dressing into a salad; taste and adjust the salt level if needed. Place mixture on spinach leaves or chopped Romaine. Top with pecans.
• Serve the dish at room temperature.

How to make homemade apple pie spice mix

Mix and store in a covered jar.

Ingredients if you’re using a recipe that calls for a teaspoon:

3/4 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
A pinch of ground allspice
A pinch of ground cardamom

Ingredients if you’re using a recipe that calls for a tablespoon:

2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cardamom