Canadian Wild Rice and Roasted Squash Salad with Maple Vinaigrette

Shopping list

• 150 g wild rice — rinsed

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• 400 g butternut squash — peeled and diced into 2cm cubes

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• 3 tbsp olive oil — divided

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• 2 tbsp maple syrup

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• 1.5 tbsp apple cider vinegar

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• 1 tsp Dijon mustard — ensure vegan

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• 50 g dried cranberries

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• 30 g pumpkin seeds — lightly toasted

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• 3 tbsp fresh parsley — chopped

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• 1 pinch black pepper — to taste

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Step by step

1. 1

   Preheat the oven to 200°C (180°C fan).

2. 2

   Cook the wild rice according to packet instructions (usually 40– 45 minutes in boiling water). Drain and set aside to cool.

3. 3

   Meanwhile, toss the butternut squash cubes with 1 tablespoon of olive oil and a pinch of black pepper. Spread on a baking tray and roast for 25– 30 minutes until tender and lightly golden at the edges. Allow to cool.

4. 4

   In a small jar or bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard and remaining 2 tablespoons of olive oil until smooth.

5. 5

   In a large serving bowl, combine the cooked wild rice, roasted squash, cranberries, pumpkin seeds and parsley.

6. 6

   Pour over the maple vinaigrette and toss gently to coat.

7. 7

   Serve at room temperature or chilled.