Wild Rice and Butternut Squash Salad
Prep Time 15 minutes
Cooking Time 30 minutes Yields 4 Servings Ingredients
¼ cup olive oil, divided
1 butternut squash, peeled and diced
Salt and pepper
1 cup wild rice (dry), cooked
1 bunch parsley, roughly chopped
1 can split peas or Cannellini beans, drained and rinsed 2 Tbsp golden raisins
¼ cup walnuts, chopped
1 Tbsp Dijon mustard
2 tsp honey or maple syrup
2 Tbsp apple cider vinegar Directions
Preheat oven to 400. Toss squash with 1 Tbsp olive oil, salt and pepper, and spread on a baking sheet in an even layer. Roast 20 minutes, or until tender and slightly browned.
Meanwhile, toss rice, parsley, chickpeas, raisins, and walnuts with squash, Dijon mustard,
honey, and apple cider vinegar and more salt and pepper. Serve and enjoy.
Batch cooking recommendation: this recipe can be multiplied
and stored 4 days in the fridge.