Brown Rice And Squash Salad – wallacegardencenter

Ingredients

• 4 cups (½ to ¾-inch-diced) butternut squash (1½ pounds)
• 2 tablespoons plus ½ cup good olive oil, divided
• 2 tablespoons pure maple syrup, divided
• Kosher salt
• freshly ground black pepper
• 1½ cups brown rice
• 3 tablespoons freshly squeezed orange juice
• 1 tablespoon balsamic vinegar
• 1 tablespoon good white wine vinegar
• 2 teaspoons Dijon mustard
• 4 scallions, thinly cut diagonally, white and green parts
• 2/3 cup dried cranberries
• ½ cup salted Marcona almonds