FÂLL HÂRVEST SÂLÂD WITH ÂPPLE CIDER VINÂIGRETTE


FÂLL HÂRVEST SÂLÂD WITH ÂPPLE CIDER VINÂIGRETTE



This Fâll Hârvest Sâlâd is full of fâll flâvors; roâsted butternut squâsh, tender wild rice, pepitâs, sweet âpples, ând heârty kâle. Ând finish the sâlâd with â seâsonâl Âpple Cider Vinâigrette! Â dish thât is perfect to mâke âheâd!

Ingredients
Sâlâd:
·         1/2 cup uncooked wild rice
·         2 pounds butternut squâsh, peeled, seeds removed & cut into 1/2 inch cubes
·         1 tâblespoon olive oil
·         5 cups kâle, center rib removed, ând sliced thin
·         1 medium âpple, cut into 1/2 inch cubes
·         1/2 cup dried cherries
·         1/2 cup toâsted pepitâs (or pecâns)
·         Sâlt
·         Blâck Pepper
Âpple Cider Dressing:
·         2 tâblespoons âpple cider (or âpple juice)
·         2 tâblespoons âpple cider vinegâr
·         1/4 cup + 2 tâblespoons olive oil
·         1/2 teâspoon Dijon mustârd
·         1/2 teâspoon sâlt
·         1/2 teâspoon pepper
·         1/2 teâspoon gârlic powder


Instructions
Sâlâd:
1.       Preheât the oven to 375 degrees F. Line â lârge bâking sheet with pârchment pâper or foil. Toss the butternut squâsh with â bit of olive oil, sâlt ând pepper. Âdd to prepâred bâking sheet. Spreâd into even lâyer.
2.       Plâce in oven ând cook for 15 minutes or until roâsted. Remove ând set âside to cool.
3.       Meânwhile, cook the wild rice per mânufâctures instructions. Once cooked, let cool.

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