Wild Rice and Roasted Squash Salad with Maple Dressing Recipe

Ingredients

Wild Rice and Roasted Squash Salad:

1 acorn squash (about 2 1/4 to 2 1/2 lb)

2 tbsp Filippo Berio Olive Oil

1 tbsp maple syrup

1/4 tsp salt

1/4 tsp freshly ground pepper

1 cup cooked wild rice

1/3 cup dried sour cherries

1/4 cup toasted pecan halves

8 cups baby spinach

1/4 cup finely crumbled goat cheese (optional)

Maple Dressing:

1/4 cup maple syrup

1/4 cup apple cider vinegar

1/4 cup Filippo Berio Olive Oil

2 tbsp finely chopped shallot

1 tbsp grainy mustard

1/2 tsp salt

1/4 tsp freshly ground pepper

Directions

Wild Rice and Roasted Squash Salad:

Preheat oven to 400°F. Line baking sheet with parchment paper.
Halve squash lengthwise; scoop out seeds. Slice halves crosswise into 1/2-inch thick slices; place in large bowl. Drizzle with olive oil and maple syrup; sprinkle with salt and pepper. Toss to coat.
Arrange squash in single layer on prepared baking sheet and bake for 18 to 20 minutes or until golden brown and tender; set aside. Let cool slightly, and remove peel, if desired.

Maple Dressing:

Meanwhile, in small bowl, whisk together maple syrup, apple cider vinegar, olive oil, shallot, mustard, salt and pepper.
In large bowl, combine wild rice, dried cherries and pecans. Toss with Maple Dressing. Stir in spinach and squash. Garnish with goat cheese (if using).

Tip: To cook wild rice, place 1/2 cup of wild rice in saucepan; pour in enough cold water.

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Wild Rice and Roasted Squash Salad with Maple Dressing