AUTUMN SALAD WITH ROASTED SQUASH

1 cup (250 ml) wild rice 4 cups (1L) cubed squash 1 tbsp. (15 ml) extra virgin olive oil 4 cup (1 L) shredded red cabbage 1/2 cup (125 ml) toasted walnuts 1/4 cup (50 ml) toasted pumpkin seeds 1/4 cup (50 ml) sunflower seeds 1 apple, cored and thinly sliced or julienned

1. Rinse wild rice under cold water in sieve. Cook wild rice in pot of boiling water until tender. (About 40-45 minutes). Drain and cool.

2. Preheat oven to 400F (200C). Toss squash with olive oil. Place on baking sheet. Lightly season with salt and pepper. Roast until starting to turn light golden. (About 20 -25 minutes). Remove from oven and let cool.

3. In large bowl, combine cooked rice, squash, cabbage, nuts and seeds.

4. Add dressing (recipe below) and toss. Add apple and toss again.

5. Season with salt and pepper if needed. Serve immediately.

Dressing:

1 tbsp. (15 ml) Dijon mustard 1 small shallot minced 1/3 cup (75 ml) apple cider vinegar 1 tbsp. (15 m) honey 1/3 cup (75 ml) extra virgin olive oil salt and pepper to taste.

1. Place mustard in small bowl along with shallot.

2. Whisk in vinegar and honey.

3. Slowly whisk in oil.

4. Season with salt and pepper to taste.

Note: this can be made a day ahead and refrigerated. (Serves 8-10)

Options for the salad:

Include some roasted Brussels sprouts Include a few tablespoons of chopped dried apricots or cranberries

Include a few tablespoons of pomegranate seeds

Use a combination of wild rice and brown rice