Fall Harvest Salad with Apple Cider Vinaigrette

Step 1

Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or foil. Toss the butternut squash with a bit of olive oil, salt and pepper. Add to prepared baking sheet. Spread into even layer.

Step 2

Place in oven and cook for 15 minutes or until roasted. Remove and set aside to cool.

Step 3

Meanwhile, cook the wild rice per manufactures instructions. Once cooked, let cool.

Step 4

In a large bowl, combine the kale, apple, dried cherries, pepitas, cooled butternut squash and wild rice. Toss until evenly mixed.

Step 5

In a small bowl, whisk all ingredients together. Set aside.

Step 6

If serving immediately, toss with the dressing and serve.

Step 7

If preparing the salad ahead of time, store the salad in an airtight container and the dressing in another container. Dress before serving.