Enjoy this dairy-free salad that celebrates the flavors of fall. Roasted butternut squash, wild rice, and spinach, pair nicely with the aromatic herbs of rosemary and basil. Toss in extra-virgin olive oil, balsamic vinegar, and pure maple syrup, this dish is perfect for a fall family dinner. Optional: add grilled chicken for added protein.
Dressing
- ¼ cup extra-virgin olive oil or sunflower oil
- 2 tablespoons pure maple syrup
- 2 tablespoons balsamic vinegar
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ tablespoon chopped fresh rosemary
- 1 clove garlic, minced
Salad
- 2½ cups peeled and diced butternut squash
- 1½ tablespoons olive oil
- sea salt
- black pepper
- 2½ cups thinly sliced spinach
- ½ cup thinly sliced leeks, both white and green parts
- ½ cup dried cherries or dried cranberries
- ¼ cup thinly sliced fresh basil
- 3 cups cooked wild rice, warmed
Instructions
- To make the dressing, add all ingredients to a jar and whisk thoroughly by hand. Set aside.
- Preheat oven to 400°F. Toss squash with olive oil, salt, and pepper. Spread onto a baking sheet and roast for about 25 minutes, until fork-tender.
- In a large bowl, combine spinach, leeks, cherries, and basil. Stir in warm rice and squash so that spinach wilts slightly.
- Stir dressing and add to salad, then toss. Serve at room temperature.