Ingredients
- 8 oz bag of Organic Whole Grain Wild Rice
- 2 1/4 cups Low-Sodium Vegetable Broth
- 16 oz bag of pre-cut Organic Butternut Squash
- 10 oz bag of pre-cut Organic Cauliflower Florets
- 3 cups Organic Baby Kale & Spinach Blend (from an 8 oz. bag of salad greens)
- 2/3 cups Dried Cranberries
- 3 Tbsp Extra-Virgin Olive Oil
- 1/2 Tsp Organic Ground Turmeric
- 1/2 Tsp Kosher Salt
- 1/4 Tsp Ground Black Pepper
Apple Cider Vinaigrette
- 3 Tbsp Organic Raw Apple Cider Vinegar
- 1 Tbsp Raw, Unfiltered Honey
- 1/2 Tsp Kosher Salt
- 1/4 Tsp Ground Black Pepper
- 1/4 Tsp Ground Cinnamon (or 2-3 toothpick swirls of doTERRA Cinnamon Bark essential oil)
- 1/4 Tsp Ground Cayenne Pepper
- 1/3 cup Extra-Virgin Olive Oil
Instructions
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Follow the cooking instructions for the wild rice according to the package and use 2 1/4 cups of vegetable broth instead of water. The vegetable broth will give the wild rice added flavor. Rice cooking time is between 45-50 minutes until rice is tender.
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Preheat the oven to 400 degrees. While the rice is cooking, prepare the olive oil mixture and roasting vegetables. Using a liquid measuring cup, mix the olive oil with turmeric, salt and black pepper until incorporated. In a baking sheet pan lined with aluminum foil, arrange the butternut squash and cauliflower florets evenly. Then pour the olive oil mixture all over the vegetables. Toss to coat evenly and roast in the oven for 30-35 minutes.
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Meanwhile, make the dressing. In a small bowl, combine all the ingredients for the vinaigrette and whisk until blended. Set aside.
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When the wild rice and roasted vegetables are done and have cooled slightly, transfer to a large serving bowl, add the mixed baby greens and pour the entire vinaigrette to the rice mixture. Then gently toss until rice and vegetables are evenly coated.
