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This is the perfect hearty fall salad. Serve it as a side or with Rotisserie Chicken and dinner is done!
INGREDIENTS:
Wild rice blend
Butternut squash, cubed
Brussels Sprouts, thinly sliced
Arugula
Dried cherries
Pecans, toasted
Brown sugar
Maple Vinaigrette
1 C EVOO
3 TB Apple Cider Vinegar
1/2 C Balsamic vinegar
1/4 C Maple syrup
1 TB Dijon mustard
S&P
METHOD: Cook rice according to package directions. Roast butternut squash (Costco has the best cubed) at 425 for 30-40 minutes until browned and tender. Sprinkle brown sugar and S&P on squash once out of the oven. Thinly slice Brussels sprouts (or use Trader Joes packaged ones) and spread on cookie sheet with a generous amount of EVOO and S&P. Roast at 425 for 10-15 minutes until browned and crispy. Combine all salad ingredients in a large bowl. Combine dressing ingredients and pour over salad and let sit 10 minutes before serving. This salad was just as good the next day!
