Fall Harvest Salad with Apple Cider Vinaigrette with Gluten Free Substitutions

Fall Harvest Salad with Apple Cider Vinaigrette with Gluten Free Substitutions

Ingredients

  • Salad:
  • 1/2 cup uncooked wild rice
  • 2 pounds butternut squash, peeled, seeds removed & cut into 1/2 inch cubes
  • 1 tablespoon olive oil
  • 5 cups kale, center rib removed, and sliced thin
  • 1 medium apple, cut into 1/2 inch cubes
  • 3/4 cup dried cherries
  • 1/2 cup toasted pepitas (or pecans)
  • Salt
  • Black Pepper
  • Apple Cider Dressing:
  • 2 tablespoons apple cider (or apple juice)
  • 2 tablespoons apple cider vinegar
  • 1/4 cup + 2 tablespoons olive oil
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder

Directions

  1. Salad:
  2. Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or foil. Toss the butternut squash with a bit of olive oil, salt and pepper. Add to prepared baking sheet.
  3. Spread into even layer.
  4. Place in oven and cook for 15 minutes or until roasted. Remove and set aside to cool.
  5. Meanwhile, cook the wild rice per manufactures instructions. Once cooked, let cool.
  6. In a large bowl, combine the kale, apple, dried cherries, pepitas, cooled butternut squash and wild rice. Toss until evenly mixed.
  7. Dressing:
  8. In a small bowl, whisk all ingredients together. Set aside.
  9. If serving immediately, toss with the dressing and serve.
  10. If preparing the salad ahead of time, store the salad in an airtight container and the dressing in another container. Dress before serving.