Either a pea suggested this, or linked to another recipe on this blog. This is delicious! We try and eat very low carb so this is a splurge for us. We make half the recipe for the two of us and make the following changes/substitutions. *no leeks * full amount spinach * less than 1 cup rice * recommend Reese Minnesota Wild Rice Paddy Grown * dried cranberries are wonderful with butternut squash, we found some dried cranberries with orange flooring that were even better*
I didn’t think it would, but it reheats well.
Vegan Wild Rice and Butternut Squash Salad Author: amandapaa Prep Time 20min Cook Time 40min Serves 6 INGREDIENTS
1/4 cup extra-virgin olive oil or sunflower oil 2 tablespoons pure maple syrup 2 tablespoons balsamic vinegar 1/2 teaspoon sea salt scant 1/2 teaspoon black pepper 1/2 tablespoon chopped fresh rosemary 1 clove garlic, minced SALAD
2 1/2 cups peeled and diced butternut squash 1 1/2 tablespoons olive oil sea salt black pepper 2 1/2 cups thinly sliced spinach 1/2 cup thinly sliced leeks, both white and green parts 1/2 cup dried cherries (or dried cranberries) 1/4 cup thinly sliced fresh basil 3 cups cooked wild rice, warmed DIRECTIONS
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 (recipe below) into salad; taste and adjust salt level if needed. Serve at room temperature.