Wild Rice Salad with Roasted Squash and Shallots recipe | PCC Community Markets

Ingredients

• 1 cup wild rice, rinsed and drained
• 3 cups vegetable stock
• 1 butternut squash – peeled, seeded and cut into 1-inch cubes
• 4 shallots, quartered
• 6 tablespoons olive oil, divided
• 1 teaspoon chopped fresh thyme
• Salt and freshly ground black pepper, to taste
• 3 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 3 cups baby spinach
• 1/2 cup crumbled feta cheese
• 1/4 cup dried cranberries
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped toasted walnuts