Wild Rice Salad with Winter Squash and Cranberries

Ingredients

• 1/4 cup brown Basmati rice, soaked overnight
• Sea salt
• 1/2 cup wild rice, soaked overnight
• 2 cups peeled and diced winter squash (like the Delicata or Butternut varieties)
• Olive oil
• 1/4–1/2 cup pecans or walnuts, toasted
• 2 stalks celery, diced
• 3 green onions, sliced very thinly
• 1/2 cup diced red, yellow or orange bell pepper (optional)
• 1/4–1/2 cup fresh parsley, chopped
• 1/4 cup dried cranberries or goji berries
• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• 1–2 tablespoons honey
• 3/4 teaspoon ground sage
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper