Roasted Butternut Squash and Wild Rice Salad

Instructions

1. Place the water and rice in a medium saucepan and bring to a boil. Cover, reduce heat to a low simmer, and cook for 40 to 45 minutes until water is absorbed. Remove from heat and let stand for 10 minutes with the lid still on. Fluff with a fork.
2. Meanwhile, preheat the oven to 425 degrees F. Place the butternut squash on a rimmed baking sheet and toss with the 1½ tablespoons of olive oil. Roast in the preheated oven for 35 to 40 minutes, turning once halfway through, until tender.
3. Toast the pecans by placing them in a small skillet over medium heat until fragrant. Watch them closely as they can go from toasted to burnt quickly.
4. In a large bowl, combine the cooked rice, roasted squash, toasted pecans, apple pieces, dried cranberries, and shallot.
5. In a small bowl, whisk together all dressing ingredients. Pour the dressing over the salad and toss gently to combine. This salad can be served warm, at room temperature, or chilled. Garnish with fresh rosemary, if desired.