Wild Rice, Kale & Acorn Squash Salad

 

Rice, Kale & Acorn Squash Salad

Ingredients

• ¾ cup wild rice blend
• 1½ cups stock
• 1 tbsp butter
• 1½ cups acorn squash, peeled and cubed
• 2 tsp brown sugar
• 4 cups chopped kale
• ¼ cup roasted salted pumpkin seeds (pepitas)

Dressing

• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp pure maple syrup
• 1 tsp Dijon mustard
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions

1. Combine the wild rice blend and stock in a saucepan. Cook until the rice is tender.
2. Whisk together all dressing ingredients and set aside.
3. Bring a pot of salted water to a boil. Add the kale and cook for 3 to 4 minutes, until tender.
4. Drain the kale well and squeeze out excess moisture.
5. Melt the butter in a large skillet over medium-high heat.
6. Add the acorn squash, brown sugar, and a pinch of salt.
7. Cook for 8 to 10 minutes, stirring occasionally, until the squash is tender and lightly caramelized.
8. Add the cooked rice and kale to the skillet with the squash.
9. Pour the dressing over the mixture and toss until everything is well coated.
10. Top with roasted pepitas and serve warm.