Salat mit Wildreis und Rucola

Zutaten

• 2 cups butternut squash small diced
• 1 cup dry wild rice or wild rice blend*
• 2 cups arugula
• 1 Tablespoons olive oil
• 1/2 Tablespoon white balsamic vinegar (optional)
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup dried cranberries
• 1/2 cup almond slivers

Zubereitung

1. 1

   Preheat oven to 425°F. Lightly drizzle 1/2 inch small butternut squash cubes with olive oil, salt, and pepper. Bake for 35-40 minutes, flipping halfway through cook time.

2. 2

   Meanwhile, cook wild rice according to your package. I use vegetable stock to cook my rice - it adds so much more flavor than water! Once done, remove from heat and set aside.

3. 3

   In a small bowl, whisk together olive oil, white balsamic vinegar, and pepper. Toss the dressing with arugula immediately before serving. Mix together dressed arugula, cranberries, almond slivers, cooked wild rice, and roasted butternut squash cubes and serve.