Vegan Wild Rice and Butternut Squash Salad

Step 1

To make dressing, add all ingredients to a jar and use immersion blender to puree. Or whisk thoroughly by hand. Set aside.

Step 2

Preheat oven to 400 degrees F. Toss squash with olive oil, salt and pepper. Spread onto a baking sheet and roast for about 25 minutes, stirring once, until fork tender.

Step 3

In a large bowl, combine spinach, leeks, cherries and basil. Stir in warm rice and squash so that spinach wilts slightly from the heat.

Step 4

Stir dressing into salad; tossing to coat. Taste and adjust salt level if needed. Serve at room temperature.