Wild Rice & Butternut Squash Salad with Maple Chili Tempeh | Elissa Goodman
Photo Credit: The Joyful Hearth Running out of plant-based dinner inspiration? This wild rice based salad has been a favorite of mine and with the addition of a
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at elissagoodman.com.
Ingredients
- 1 cup wild rice blend, uncooked
- ½ tsp. sea salt
- 2 T. organic olive oil
- 2 cups butternut squash, diced
- 2 T. coconut oil
- 8 oz package of LightLife Tempeh
- 2 T. maple syrup
- 2 T. tamari or coconut aminos
- ½ tsp. chili powder
- ¼ cup dried cranberries or blueberries
- 1/3 cup pecans, toasted and chopped
- Juice and zest of 1 lemon
- Juice and zest of 1 orange
- ½ cup parsley, fresh chopped
- Sea salt and pepper
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