An easy salad, perfect for a fall lunch, Thanksgiving, or when you need something healthy in the dead of winter - cranberries, roasted butternut squash, slivered almonds, arugula, and chewy wild rice create the best combination!
Preheat oven to 425°F. Lightly drizzle 1/2 inch small butternut squash cubes with olive oil, salt, and pepper. Bake for 35-40 minutes, flipping halfway through cook time.
Meanwhile, cook wild rice according to your package. I use vegetable stock to cook my rice - it adds so much more flavor than water! Once done, remove from heat and set aside.
In a small bowl, whisk together olive oil, white balsamic vinegar, and pepper. Toss the dressing with arugula immediately before serving. Mix together dressed arugula, cranberries, almond slivers, cooked wild rice, and roasted butternut squash cubes and serve.
Make life easier - buy precooked wild rice and/or butternut squash! Let the squash and wild rice come to room temperature before tossing with arugula to be sure it doesn't wilt. I usually serve this salad at room temperature or chilled. If chilling - keep arugula separate and toss with dressing immediately before serving.