This seasonal favorite is packed with protein, iron, B-vitamins, and omega-3s, and is vegetarian and gluten-free. It keeps well in the fridge for a few days (without the arugula) so go ahead and make a lot so you have something healthy and delicious on hand for lunch or a quick dinner.


1 C. long grain wild rice

2 ½ C. vegetable stock

3 C. peeled and cubed butternut or kabocha squash

Salt to taste

1 tbsp. balsamic vinegar

6 tbsp. extra virgin olive oil

I large lemon, juiced

1 tsp. Dijon mustard

1 garlic clove, minced

½ C. chopped chives and tarragon

½ C. diced celery

1 ½ C. corn

3 cups arugula or spinach

6 oz goat cheese crumbles

1 C. chopped walnuts

  1. Rinse the wild rice and bring vegetable stock to a boil in a saucepan. Add the rice and let boil, and then turn to simmer and cover. When all the liquid has been absorbed cover with a dish towel.
  2. Turn oven to 425º and line a baking sheet with foil. Add squash to a bowl with balsamic and 1 tablespoon olive oil, and salt to taste. Stir to make sure squash is evenly covered in mixture. Place squash to baking sheet and pour the rest of the mixture over the squash. Roast squash for 20 to 30 minutes, stirring every so often to make sure squash is evenly cooked. Squash should be tender all the way through when removed from oven.
  3. In a small bowl, whisk together the rest of the olive oil, lemon juice, garlic clove and mustard. Add salt to taste.
  4. In a large bowl, combine the rice, squash, herbs, celery, and corn. Line bowls with arugula and place salad on top, and  garnish with goat cheese and walnuts.

Serves 6

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