Butternut Squash and Wild Rice Salad

• 1 cup low-sodium vegetable broth
• 1 cup wild rice
• 1/2 cup finely diced butternut squash
• 1 Tbs. balsamic vinegar, divided
• 2 Tbs. pure maple syrup
• 2 Tbs. whole-grain mustard
• 1 Tbs. olive oil
• 1/4 cup raisins
• 1/4 cup minced chives, divided
• 1 medium shallot, minced (2 Tbs.)
• 2 1/2 cups butternut squash chunks
• 1 cup red seedless grapes
• 1 cup fresh or thawed, frozen pearl onions, peeled
• 2 Tbs. olive oil

1. To make Salad: Bring broth and 1 cup water to a boil in medium saucepan.
2. Stir in wild rice, and reduce heat to medium-low.
3. Cook, covered, 30 to 40 minutes, or until rice is tender.
4. Drain, transfer to shallow dish, and stir in butternut squash and 1 1/2 tsp.
5. balsamic vinegar.
6. Cool, then chill 1 hour, or overnight.
7. Whisk together maple syrup, mustard, oil, and remaining 1 1/2 tsp.
8. vinegar in bowl.
9. Stir into rice mixture with raisins, 2 Tbs.
10. chives, and shallot.
11. To make Roasted Fruit and Vegetables: Preheat oven to 425F.
12. Line baking sheet with parchment paper.
13. Toss together butternut squash chunks, grapes, pearl onions, and oil on prepared baking sheet; season with salt and pepper, if desired.
14. Roast 25 to 30 minutes, or until squash and onions are tender and brown.
15. Serve Roasted Fruit and Vegetables over Salad, and garnish servings with remaining 2 Tbs.
16. chives.

vegetable broth, wild rice, butternut squash, balsamic vinegar, maple syrup, wholegrain mustard, olive oil, raisins, chives, shallot, butternut squash chunks, red seedless grapes, onions, olive oil

Taken from www.vegetariantimes.com/recipe/butternut-squash-and-wild-rice-salad/ (may not work)