Here it is—one of my all-time favorite recipes for the holidays (and anytime, really). This wild rice salad uses seasonal ingredients like winter squash, leeks, and cranberries, but add a surprising twist with fresh basil and rosemary. I found the original recipe for this salad from the talented chef at the HeartBeet Kitchen years ago, and I’ve been making versions of it ever since. Here is my favorite :)

Wild Rice & Winter Squash Salad with Cranberries and Maple Balsamic Vinaigarette  

Serves 4 as a main, more as a side.

Ingredients

Dressing:

• ¼ cup extra-virgin olive oil

• 2 tablespoons pure maple syrup

• 2 tablespoons balsamic vinegar

• ½ teaspoon sea salt

• ½ teaspoon black pepper

• 1 tablespoon chopped fresh rosemary

• 2 cloves garlic, minced

Salad:

• 2 ½ cups peeled and finely chopped winter squash (butternut, pumpkin, etc)

• 2 tablespoons olive oil

• sea salt

• black pepper

• 2 bunches very thinly sliced kale (lightly massaged)

• 1 thinly sliced leek, both white and green parts (or any onion works — add to taste)

• ½ cup dried cranberries

• ¼ cup thinly sliced fresh basil

• 3 cups cooked wild rice

Directions

Preheat oven to 400 degrees. Toss squash with olive oil, salt and pepper. Spread onto a baking sheet and roast for about 25 minutes, stirring once, until fork tender. 

Prepare dressing by pureeing all ingredients with an immersion blender or by vigorously whisking.

In a large bowl, combine kale, leeks, cranberries and basil. Stir in warm rice and squash so that spinach wilts slightly from the heat. Stir dressing into salad; taste and adjust salt level if needed. Serve at room temperature.