Wild Rice, Butternut Squash, and Maple Vinaigrette Salad
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Cooking tools:
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Stove
- Saucepan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- 2 ½ cups butternut squash (cubed (about ½ inch in size))
- 1 ½ tbsp extra virgin olive oil
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 bunch kale (center ribs removed, leaves chopped (or 2 ½ cups spinach leaves))
- ½ cup leeks (thinly sliced, white and green parts)
- ½ cup dried cherries (or cranberries)
- ¼ cup fresh basil (thinly sliced)
- 3 cups wild rice (or brown rice, cooked, warm)
- maple vinaigrette (to taste (see Maple Vinaigrette recipe))
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