Roasted Delicata Squash & Wild Rice Salad | Food Stuff
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Cooking tools:
- Oven
- Parchment paper
- Saucepan
- Baking sheet
- Spatula
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Colander
- Kitchen towel
- Serving bowl
Ingredients
- 1 tablespoon apple cider vinegar
- 4 cups lightly packed baby arugula (or another green)
- 1 (about 1 ¼ to 1 ½ pound) delicata squash, halved lengthwise and seeded
- 1 tablespoon dijon mustard
- ¼ cup dried cranberries
- 1 tablespoon pure maple syrup
- ¼ cup olive oil
- 1 ½ tablespoons olive oil
- ¼ teaspoon pepper
- pinch of pepper
- ½ cup uncooked wild rice blend, rinsed
- ¼ teaspoon fine sea salt
- ¼ cup raw pepita seeds
- 1 ½ cups water
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