Roasted Veggie & Wild Rice Winter Salad (GF/DF/Vegan)

Ingredients:

• 1 butternut squash, chopped into small cubes

• 1 bag Brussels sprouts, washed and halved

• Olive oil

• Salt, pepper, and additional seasoning of choice (like Trader Joe’s Green Goddess or cinnamon)

• 2 boxes Wild Rice mix (I like the Near East brand), or 1 cup of wild rice

• 3 Honeycrisp apples, cubed

• ½ cup dried cranberries

• ½ cup chopped pecans (use candied pecans for added sweetness)

Instructions:

1. Preheat the oven to 425°F. Cut the butternut squash in half, remove the seeds, peel, and chop into cubes. Toss with a drizzle of olive oil, salt, pepper, and seasoning of your choice (I used Trader Joe’s Green Goddess, but cinnamon would give it a warm, cozy flavor).

2. Roast the Vegetables: Add the seasoned butternut squash cubes to a baking tray. In the same bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper. Place them on a separate baking tray. Roast both trays in the oven for 20-30 minutes or until the vegetables are tender.

3. Prepare the Rice: While the vegetables are roasting, cook the wild rice according to the package instructions.

4. Mix the Salad: Wash and chop the Honeycrisp apples. Measure out the cranberries and chop the pecans. Once the rice and vegetables are ready, combine everything in a large casserole dish or serving tray. Toss gently to mix; the heat from the roasted veggies will slightly soften the apples.

5. Serve and Enjoy!

   
   

Notes:

• This dish can be made ahead for gatherings—simply cover with foil and warm at 200°F before serving.

• This dish is gluten-free, dairy-free, and vegan-friendly, making it perfect for guests with dietary restrictions.

• Works as a hearty side dish or a satisfying main course during the winter holidays.