Wild Rice Salad

This colourful, tasty salad has lots of texture and features squash, which is now available at local markets.

1 cup wild rice or wild rice blend

1 cup cubed butternut squash

1 tbsp olive oil

1 tsp paprika

1/2 tsp salt and freshly ground pepper

1/2 cup raw pumpkin seeds

2 tbsp. apple cider vinegar

2 tbsp olive or avocado oil
1 tsp  maple syrup
½ tsp orange zest
½ cup dried cranberries

1 small avocado, diced
Sea salt to taste

In pot with tightly fitting lid, combine rice, 2 cups water and 1 tbsp butter. Bring to a boil. Stir once. Cover, reduce heat to medium-low and simmer 50 minutes. Remove from heat and let stand, covered, for 5 minutes.

Preheat oven to 325 degrees and line baking sheet with parchment paper. While rice is cooking, toss squash with seasonings and bake for 30 minutes.  During last 5 minutes of baking, place pumpkin seeds on another tray and add to oven to toast.

Once rice and squash have cooled, combine together along with orange zest, cranberries, and dressing. Fluff with fork, add salt to taste, and avocado. Sprinkle with pumpkin seeds just before serving.

Serves 4.
Hint: You can buy a variety of wild rice blends or make your own, using ¾ cup brown rice and ¼ cup wild rice.