Maple Roasted Squash Salad with Kale and Wild Rice

Name: Maple Roasted Squash Salad with Kale and Wild Rice
Ingredients: 1/2 cup walnuts; 3/4 cup wild rice; 4 cups water; 1/4 teaspoon salt; 1 1/2 pounds squash (about one or two acorn, sweet dumpling, or carnival squash – you can use other squash); 1 tablespoon olive oil; 2 tablespoons brown sugar; 1 tablespoon maple syrup; 1/2 teaspoon ground nutmeg; 1 bunch Red Russian kale; 1/2 cup purple onion or shallots, thinly sliced into half moons; 1 cup pomegranate arils; 1/4 cup parsley, chopped; 1/2 cup parmesan cheese (optional), shaved or shredded; 1/4 cup extra virgin olive oil; 2 teaspoons dijon mustard; 1 1/2 tablespoons apple cider vinegar

fullbellyfarm.com

Maple Roasted Squash Salad with Kale and Wild Rice Adapted from Tracy York Note from the author: This salad holds up well in the fridge for a few days.

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Ingredients

1/2 cup walnuts
3/4 cup wild rice
4 cups water
1/4 teaspoon salt
1 1/2 pounds squash (about one or two acorn, sweet dumpling, or carnival squash – you can use other squash)
1 tablespoon olive oil
2 tablespoons brown sugar
1 tablespoon maple syrup
1/2 teaspoon ground nutmeg
1 bunch Red Russian kale
1/2 cup purple onion or shallots, thinly sliced into half moons
1 cup pomegranate arils
1/4 cup parsley, chopped
1/2 cup parmesan cheese (optional), shaved or shredded
1/4 cup extra virgin olive oil
2 teaspoons dijon mustard
1 1/2 tablespoons apple cider vinegar