Roasted Butternut Squash and Wild Rice Salad with Maple Dressing
3 cups peeled and finely chopped butternut squash, fresh or frozen
2 tablespoons olive oil
1 cup chopped parsley
1/2 cup thinly sliced leeks
1/2 cup raisins or dried cranberries
½ cup sliced almonds, lightly toasted
3 cups cooked wild rice, warmed
1/4 cup extra-virgin olive oil or avocado oil
2 tablespoons Community Naturals maple syrup
2 tablespoons balsamic vinegar
1/2 teaspoon sea salt
1 clove garlic, minced
1tbsp fresh rosemary chopped
Preheat oven to 400 degrees.
Toss squash with olive oil, salt and pepper and spread onto a baking sheet and roast for about 25 minutes.
Combine parsley, leeks, raisins and almonds. Stir in warm rice and squash so that parsley wilts slightly from the heat.
Make dressing by blending all dressing ingredients together.
Mix in dressing and serve.