Acorn Squash And Wild Rice Salad

• 1 cup Wild Rice Or Wild Rice Mix
• 1/2 whole Acorn Squash
• 1/2 whole Red Onion
• 1 teaspoon Thyme
• 1/2 cups Bell Pepper, Thinly Sliced (red/yellow/orange)
• 1 cup Summer Squash (or Zucchini), Thinly Sliced
• 2 Tablespoons Lemon Juice
• 2 Tablespoons Olive Oil Plus Extra For Drizzling Over Vegetables Prior To Roasting
• 1 clove Garlic, Pressed
• 1 teaspoon Honey
• Salt And Pepper, to taste
• Goat Cheese, Optional For Serving

1. Preheat oven to 425 F. Cook rice according to your package instructions.
2. Dice squash and onion and put them in a roasting dish with the thyme. Drizzle some olive oil over the top and toss to coat the vegetables. Roast for around 30-40 minutes total, but after 15 minutes, stir and add sliced pepper and zucchini.
3. Make the dressing by whisking the lemon juice, olive oil, crushed garlic and honey together with a little salt and pepper.
4. When vegetables are done remove them from the oven and stir again. Put them into a large bowl and mix with the rice. Add dressing and serve with crumbled goat cheese over the top.
5. Works well as a main dish or as a side to grilled meat or sausages. Also good cold for lunch.

rice, acorn squash, red onion, thyme, bell pepper, summer, lemon juice, olive oil, clove garlic, honey, salt, goat cheese

Taken from tastykitchen.com/recipes/salads/acorn-squash-and-wild-rice-salad/ (may not work)