Wild Rice & Butternut Squash Salad
2016-05-07 19:15:07
Serves 6
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
- 2 cups Basmati or Wild Rice
- 1 medium butternut squash, peeled, seeds removed, cut into 1 inch pieces
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons honey
- 3 scallions, thinly sliced, green parts only
- 1 cup dried cranberries
- 1/2 cup pecans, chopped
Instructions
- Preheat the oven to 450 degrees. Cook the rice according to the package instructions until tender. Drain and rinse. Meanwhile, toss the squash with 1/4 cup olive oil on a large baking sheet. Sprinkle with salt and pepper and roast until golden brown, 20-25 minutes, turning halfway through. In a small pan over medium-low heat, toast the pecans until lightly browned, 2 minutes. In a large bowl, whisk together the vinegar, honey and remaining 1/4 cup olive oil. Add in the rice, squash, scallions, cranberries and pecans, tossing to coat. Sprinkle with more salt and pepper to taste.
Adapted from Bon Appetit
Adapted from Bon Appetit
SALT & PREPPY https://www.saltandpreppy.com/
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