Fall on a plate: wild rice cozies up with roasted squash, a sprinkle of pecans, and a sweet-tart cranberry kiss using our Cranberry Pear Balsamic. This dish is perfect as a side or main dish - one that's full of fall flavors!

I N G R E D I E N T S :

• 1 cup wild rice
• 2 cups water or vegetable broth
• 1 medium butternut squash, peeled and diced
• 1 can garbanzo beans
  
• salt and pepper to taste
• 1/2 cup pecans, chopped
• 1/2 cup dried cranberries
• 1/4 cup fresh chives, chopped
• 1/4 cup + 2 Tbsp Rocky Mountain Olive Oil Milanese Gremolata Infused Olive Oil
• 1/8 cup Rocky Mountain Olive Oil Cranberry Pear White Balsamic Vinegar
• 1 teaspoon Dijon mustard

I N S T R U C T I O N S :

1. Rinse the wild rice under cold water. In a saucepan, combine the wild rice and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the grains have split. Drain any excess liquid and set aside to cool.

2. Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 2 tbsp Milanese Gremolata Olive Oil  salt, and pepper. Spread it out on a baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized, turning halfway through

3. In a small bowl, whisk together the remaining Milanese Gremolata Olive Oil, Cranberry Pear Balsamic, Dijon mustard, salt, and pepper to taste.

4. In a large bowl, combine the cooked wild rice, roasted butternut squash, chopped pecans, dried cranberries, and fresh chives. Drizzle the dressing over the salad and toss gently to combine.

5. Enjoy warm or at room temperature! This salad makes a great side dish or a hearty main.