Looking Ahead to Autumn

Wild Rice Salad with Cranberries, Butternut Squash and Toasted Pecans with Maple Cider Vinaigrette
Cook's notes: This splendid late summer/early autumn salad includes some of Minnesota’s very best natural ingredients. It's definitely company-worthy. Butternut squash or pumpkin work well for this dish because the squash holds its shape beautifully after roasting. The combination of nutty wild rice and a simple maple dressing is delicious, and their vibrant colors make for a stunning dish. Consider this a time saver: make the wild rice ahead and toast 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
• 1/8 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 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, pepper, and maple syrup, with a sprinkle of cinnamon.
• Spread squash evenly on the 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 them and let set for 5 minutes. Drain.
• In a large bowl, combine onions, cherries or cranberries, basil, diced apple, and cooked wild rice. Stir in the dressing; taste and adjust salt as needed. Place mixture on spinach leaves or chopped Romaine. Top with pecans.
• Serve dish at room temperature.