Cooked - Vegan Wild Rice And Butternut Squash Salad (W VG)

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Home Pricing Community My Recipes

Vegan Wild Rice And Butternut Squash Salad (W VG)

6.0

⅓ cup extra-virgin olive oil or sunflower oil

2 tablespoons pure maple syrup

2 tablespoons balsamic vinegar

½ teaspoon fine sea salt

Scant ½ teaspoon black pepper

½ tablespoon chopped fresh rosemary

1 clove garlic (minced)

2 ½ cups peeled and diced butternut squash ((or can use sweet potatoes, delicious this way too!))

1 ½ tablespoons olive oil

Sea salt

Black pepper

2 ½ cups thinly sliced spinach

½ cup thinly sliced leeks, (both white and green parts)

½ cup dried cherries (or dried cranberries)

¼ cup thinly sliced fresh basil

3 cups cooked wild rice, (warmed)

To make dressing, add all ingredients to a jar and use immersion blender to puree. Or whisk thoroughly by hand. Set aside.
Preheat oven to 400 degrees F. Toss squash with olive oil, salt and pepper. Spread onto a baking sheet and roast for about 25 minutes, stirring once, until fork tender.
In a large bowl, combine spinach, leeks, cherries and basil. Stir in warm rice and squash so that spinach wilts slightly from the heat.
Stir dressing into salad; tossing to coat. Taste and adjust salt level if needed. Serve at room temperature.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🎉Holiday🍲Potluck

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 118 weeks ago

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