Salada de arroz selvagem e abóbora-manteiga

Ingredientes

• 1/4 cup evoo
• 2 tablespoons pure maple syrup
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon sea salt
• black pepper
• 1/2 tablespoon rosemary (chopped fresh)
• 1 clove garlic (minced)
• 2 1/2 cups butternut squash (peeled and diced )
• 1 1/2 tablespoons olive oil
• sea salt
• black pepper
• 2 1/2 cups spinach (thinly sliced)
• 1/2 cup leeks (thinly sliced both white and green parts)
• 1/2 cup dried cranberries
• 1/4 cup basil (thinly sliced fresh )
• 3 cups wild rice (cooked )

Modo de preparo

1. 1

   To make dressing, add all ingredients to a jar and use immersion blender to puree. Or whisk thoroughly by hand. Set aside.

2. 2

   Preheat oven to 400 degrees 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.

3. 3

   In a large bowl, combine spinach, leeks, cherries and basil. Stir in warm rice and squash so that spinach wilts slightly from the heat.

4. 4

   Stir dressing into salad; tossing to coat. Taste and adjust salt level if needed. Serve at room temperature.