Can you believe that Thanksgiving is next week?!  I’m not sure how it snuck up on me, but I’m in shock that it’s approaching so quickly!

I made this salad for Carroll Cafe, but it would be a great addition to your Thanksgiving spread.  It’d also be great to make with leftover roasted vegetables.  This salad is slightly sweet from the cranberries and butternut squash, and tangy from the dressing.  It’s a lovely and tasty combination.  Other variations could include apples or pears instead of cranberries, a variety of roasted root vegetables, chopped pecans, goat cheese, and/or spinach.  Clearly the possibilities are endless, so use this as a guide to create your own harvest salad.

Harvest Wild Rice Salad with Apple Vinaigrette

Serves 8-10

Adapted from This Gal Cooks

• 1 small butternut squash, peeled, seeded and diced
• 1 Tbsp olive oil
• 1/2 tsp Kosher salt
• 2 1/2 cups cooked wild rice
• 1 bunch (about 5 cups) kale, stems removed
• 1/2 cup dried cranberries
• 1 (15oz) can chickpeas, drained and rinsed

Preheat oven to 400°F.  Toss the butternut squash with olive oil and salt and spread out in an even layer on a large baking sheet.  Roast for about 25-30 minutes, tossing halfway through.

In a large pan, saute the kale until tender.  Then toss the squash, rice, kale and cranberries together in a large bowl.

For the dressing:

• 1/4 cup olive oil
• 1/2 cup unsweetened applesauce
• 1 Tbsp balsamic vinegar
• 1 Tbsp cider vinegar
• 2 tsp male syrup
• 1/2 tsp Kosher salt

Add all ingredients to a blender or food processor, and mix until smooth.  Toss salad with dressing, to taste.