1 pound Butternut squash, peeled, seeded, large dice
2 tablespoons Blended oil
2 teaspoons sugar
1 teaspoon salt
Pinch of cayenne pepper
1 cup red quinoa
1 cup wild rice
2 organic green onion, bias cut
½ pound organic kale, stems removed
4 cups organic dried cranberries
4 cups toasted pecan pieces
2 ounces lemon juice
2 ounces maple syrup
2 ounces Pons Olive Oil
1 tablespoon ginger, peeled, finely minced
1/2 tablespoon kosher salt
Pre heat oven to 350 degrees
Start cooking the wild rice & red quinoa to package instructions. Once done, set aside to cool. Most wild rice takes about 45 minutes to cook.
While rice is cooking, place the squash, blended oil, salt, sugar, and cayenne pepper in a stainless steel bowl, toss to coat evenly. Transfer to a parchment lined sheet pan and roast in oven until golden and tender. About 25 minutes. Set aside to cool.
Once squash, rice, & quinoa is done cooking, and all cooled, place in large bowl with the Kale, green onion, cranberries, and pecans.
Make dressing by whisking all the ingredients together.
Toss together with the dressing.
Serve immediately or refrigerate until needed, garnish with a little extra toasted pecans and dried cranberries.