A Taste of Fall

Wild Rice Salad with Apples and  Roasted Butternut Squash Cubes

Cook's Notes: A salad that captures fall flavors. I added grilled chicken for added protein, but you can omit the chicken for a vegetarian option. Butternut squash cubes are available in the produce department. The star of this salad is the maple cider vinaigrette.  The recipe serves four. 

 Maple-Cider Vinaigrette Ingredients:

• 3 tablespoons cider vinegar
• 1/4 cup pure maple syrup
• 1 teaspoon apple pie spice 
• 1/8 teaspoon dry mustard
• 2 minced garlic cloves
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/2 cup olive oil or canola oil

Salad Ingredients:

• 1 small package fresh baby spinach or mixed greens
• 2 Gala or Honey Crisp apples, thinly sliced
• 1/2 small red onion, thinly sliced
• 3/4 cup dried cranberries or cherries
• 1 prepared package glazed pecans
• 1-1/2 cups roasted butternut squash cubes 
• Optional 1 (4-oz.) package crumbled goat cheese or Feta
• 2 cups of cooked wild rice blend 

Dressing Directions: Make the dressing early in the day in a blender. Taste test to balance ingredients. Store in a screw type jar and refrigerate. Reshake to use. 

Salad Directions:

Prepare the rice according to the manufacturer's instructions. Set aside. 

On a parchment-covered baking sheet, roast squash cubes sprinkled with cinnamon and drizzled with a little maple syrup. Bake until fork-tender. 

Assemble the salad with all the ingredients and drizzle with vinaigrette dressing.