For Dressing
¼ cup extra-virgin olive oil
2 tbsp pure maple syrup
2 tbsp balsamic vinegar
½ tsp sea salt
Scant ½ teaspoon black pepper
½ tbsp chopped fresh rosemary
1 clove garlic, minced
For Salad
2 ½ cups butternut squash, peeled and finely chopped
1 ½ tbsp olive oil
Sea salt
Black pepper
2 ½ cups thinly sliced kale (lightly massaged) or spinach
½ cup thinly sliced leeks, both white and green parts
½ cup dried cherries (or dried cranberries)
¼ cup fresh basil, thinly sliced
3 cups cooked wild rice, warmed
Prepare the Dressing. Add all dressing ingredients to a bowl or high-sided jar and vigorously whisk or blend with an immersion blender.
Prepare the Butternut Squash. Preheat oven to 400°F. Toss squash with olive oil, salt and pepper. Spread onto a baking sheet and roast for about 25 minutes, stirring once, until fork tender. In a large bowl, combine spinach, leeks, cherries and basil. Stir in warm rice and squash so that spinach wilts slightly from the heat. Stir dressing into salad; taste and adjust salt level if needed. Serve at room temperature.
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