Crunchy Wild Rice Salad with Rosemary-Maple Dressing
Serves 6 as a side
Ingredients for the Salad:
3 cups cooked wild rice, warm (Avoid quick-cooking wild rice; I recommend Lundberg Organic Wild Rice, 8 Ounce) – $5.11
2½ cups peeled and chopped butternut squash – $2.29
1½ Tablespoons olive oil – stock
Salt & freshly ground pepper – stock
2½ cups thinly sliced baby spinach – $2.49
¾-cup dried cranberries – $2.99
½-cup roasted/salted almonds, roughly chopped – $5.29
¼-cup thinly sliced fresh basil – $1.99
¼ cup extra virgin olive oil – stock
2 Tablespoons pure maple syrup – stock
2 Tablespoons balsamic vinegar – stock
½-teaspoon sea salt – stock
½-teaspoon black pepper – stock
½-Tablespoon finely chopped fresh rosemary – $1.99
1 garlic clove, minced finely or pressed – stock
Grand total assuming well-stocked kitchen: $22.15
Cost per serving: $3.69
1. Preheat oven to 400 degrees.
2. On the stove top, cook the wild rice in chicken broth/stock according to package directions. Lundberg wild rice takes roughly 45 minutes to cook. Season the rice with a pinch of salt.
3. In a medium bowl, toss the chopped butternut squash with olive oil, salt and pepper. Spread in one layer on a baking sheet. Roast for 20-25 minutes until the squash is fork tender.
4. While the squash is roasting, combine all the dressing ingredients and whisk vigorously. Set aside.
5. In a large bowl, combine the spinach, cranberries, almonds, squash and basil. Allow the rice to cool to warm then combine with the remaining salad ingredients. Toss with the dressing and serve at room temperature.