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fall harvest salad with apple cider vinaigrette

this fàll hàrvest sàlàd is full of fàll flàvors; roàsted butternut squàsh, tender wild rice, pepitàs, sweet àpples, ànd heàrty kàle. ànd finish the sàlàd with à seàsonàl àpple cider vinàigrette! à dish thàt is perfect to màke àheàd!

Recipe by : withsaltandwit.com

Ingredients

Sàlàd:
  • 1/2 cup uncooked wild rice
  • 2 pounds butternut squàsh, peeled, seeds removed & cut into 1/2 inch cubes
  • 1 tàblespoon olive oil
  • 5 cups kàle, center rib removed, ànd sliced thin
  • 1 medium àpple, cut into 1/2 inch cubes
  • 1/2 cup dried cherries
  • 1/2 cup toàsted pepitàs (or pecàns)
  • Sàlt
  • Blàck Pepper

àpple Cider Dressing:
  • 2 tàblespoons àpple cider (or àpple juice)
  • 2 tàblespoons àpple cider vinegàr
  • 1/4 cup + 2 tàblespoons olive oil
  • 1/2 teàspoon Dijon mustàrd
  • 1/2 teàspoon sàlt
  • 1/2 teàspoon pepper
  • 1/2 teàspoon gàrlic powder

Instructions

Sàlàd:
  1. Preheàt the oven to 375 degrees F. Line à làrge bàking sheet with pàrchment pàper or foil. Toss the butternut squàsh with à bit of olive oil, sàlt ànd pepper. àdd to prepàred bàking sheet. Spreàd into even làyer.
  2. Plàce in oven ànd cook for 15 minutes or until roàsted. Remove ànd set àside to cool.
  3. Meànwhile, cook the wild rice per mànufàctures instructions. Once cooked, let cool.
  4. ..................
  5. ..................
  6. Next step : withsaltandwit.com
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