Ingredients

The following ingredients have 4 Servings
  • 10 oz butternut squash (285g, peeled and deseeded weight)
  • 1 tbsp olive oil
  • 1/2 cup wild rice (85g)
  • 3/4 cup fennel (90g, diced)
  • 1/2 cup dried cranberries (80g)
  • 1/4 cup sunflower seeds (40g, pepitas)
  • 1/4 cup orange juice
  • 1/2 tbsp olive oil
  • 1/2 tbsp apple cider vinegar
  • 1 tsp maple syrup
  • 1/2 clove garlic

Instruction

  • Preheat oven to 400F/200C. Dice the squash approx 1in/2.5cm and toss with the oil in a roasting dish. Roast for approx 40 mins then allow to cool.
  • As the squash is cooking, cook the wild rice according to packet instructions but on the less-done side (I found covered with 1 1/4 cups water, brought to boil and simmered approx 40 mins). Drain any excess water and allow to cool. Both the squash and rice can be cooked ahead and allowed to cool and kept refrigerated for a day or two before making up salad.
  • Finely dice the fennel and add to the rice along with the squash, cranberries and sunflower seeds.
  • Mix together the dressing ingredients (either whisk or shake in a small jar) and pour over the salad. Toss gently and serve or pack into containers to transport - works well taken for a potluck or in lunch box.