3 c butternut squash, peeled, seeded and cubed to 1-inch pieces
18 brussel sprouts, rinsed, drained and stem ends cut off
1 large apple, such as honey crisp, cored and cut to 1/2-inch pieces, tossed in citrus juice
1/2 c toasted almonds or pecans, chopped
1/2 c dried cranberries or cherries, chopped
1/3 c apple juice
1T apple cider vinegar
2 tsp. grainy mustard
1T maple syrup
1T fresh rosemary, minced
1 small shallot, minced
1/2 tsp. roasted granulated garlic
1/4 tsp. cayenne pepper
1 tsp. lemon pepper
Instructions
In small sauce pot, combine water, 2 tsp. olive oil 1/2 tsp. salt and rice. Cover and bring to boil. Reduce heat to low and simmer for 20 - 25 minutes, until liquid is absorbed. Remove from heat, uncover and cool.
Toss butternut squash pieces with 1T olive oil, 1/2 tsp. salt and 1/2 tsp. black pepper. Roast on baking sheet at 400F for 15 minutes, or until lightly golden on edges and cooked through. Remove from oven and allow to cool.
Remove outer leaves of brussel sprouts and place in large salad bowl. Finely chop remaining parts of brussel sprouts and add to bowl. Add in cooked and cooled wild rice and squash. Add apples, dried cranberries/cherries and nuts.
In small container with tight fitting lid, combine 1/8 c olive oil, apple cider, cider vinegar, mustard, maple syrup, rosemary, shallot, granulated garlic, lemon pepper, cayenne and 1 tsp. salt. Shake to emulsify and form vinaigrette. Pour over salad and toss to distribute evenly.
Serving
Suggestions
Salad can be served warm/room temperature or chilled.
Originally Submitted
11/12/2014
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