Holiday Salad with Roasted Squash
A deliciously hearty vegetarian offering for your Christmas table.
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Cooking tools:
- Fine-mesh sieve
- Pot
- Stove
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Spoon
- Colander
Ingredients
- 1 cup wild rice
- 4 cups cubed squash
- 1 tbsp extra virgin olive oil
- 4 cups shredded red cabbage
- ½ cup toasted walnuts
- ¼ cup sunflower seeds
- 1 pear, cored and thinly sliced or julienned
- 1 cup crumbled mild goat cheese
- 1 tbsp Edmund Fallot Dijon mustard
- 1 small shallot minced
- ¼ cup apple cider vinegar
- 1 tbsp honey
- ⅓ cup extra virgin olive oil
- salt & pepper to taste
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