Fall on a plate: wild rice cozies up with roasted squash, a sprinkle of pecans, and a sweet-tart elderberry kiss using our Elderberry 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 tablespoon olive oil
• salt and pepper to taste
• 1/2 cup pecans, chopped
• 1/2 cup dried cranberries
• 1/4 cup fresh chives, chopped
• 1/4 cup Rocky Mountain Olive Oil Elderberry Dark 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 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 Elderberry 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.