If you like butternut squash, you will love this delicious and healthy salad. Soak the cranberries in red wine vinegar for extra zing and cook the wild rice in a vegetable stock for extra flavor. Mix the salad with orange, lemon, fresh ginger and spices dressing. Garnish with fresh parsley and enjoy! Perfect dish to serve during this fall. Bon Appetit!
1 medium butternut squash, peeled, seeded and cut into small cubes
2 cups wild rice, rinsed
6 cups vegetable stock
1 medium onion, chopped
2 cloves garlic, minced
1 cup dried cranberries
1/4 cup warm water
2 tablespoons red wine vinegar
3/4 cup toasted pecans, chopped
2 tablespoons chopped Italian parsley
6 tablespoons extra virgin olive oil
zest of 1 lemon
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed orange juice
1 tablespoon minced fresh ginger
*toast pecans for extra flavor*
Heat oven to 400 degrees. Toss the butternut squash with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Spread the squash on two baking sheets. Roast until tender and starting to brown.
Chop garlic and onion and sauté for 3-4 minutes.
Place the dried cranberries in a bowl with the warm water and vinegar. Let sit for 10 minutes, then drain.
Place the wild rice and stock in a medium saucepan. Heat to a boil, then reduce heat, cover and simmer for 40 minutes. Drain thoroughly and place in a large bowl.
Next, prepare the dressing. In a medium bowl, whisk together the remaining olive oil, lemon zest, cumin, cardamom, cinnamon, orange juice, lemon juice and fresh ginger.
Add the onions and garlic, cranberries, parsley, pecans and dressing to the wild rice and stir. Gently mix in the roasted squash.
Serve warm if possible, or at room temperature. Enjoy!