Wild rice is a great source of plant protein, rich in nutrients including manganese, zinc, phosphorus and magnesium, while turmeric is a powerful anti-inflammatory with antioxidant protection. Meanwhile, the rosemary delivers vitamin C, folate, calcium and iron.
Ingredients:
For the dressing:
174 cup extra-virgin olive oil
2 tablespoons pure maple syrup
2 tablespoons balsamic vinegar
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 tablespoon chopped fresh rosemary
1 clove Garlic, minced
½ teaspoon turmeric
For the salad:
2 ½ cups peeled and finely chopped butternut squash1 ½ tablespoons olive oil
Sea salt
Black pepper
2 ½ cups thinly sliced kale
1/2 cup spring onions, both white and green parts
1. cup dried cherries (or dried cranberries)
1/4 cup thinly sliced fresh basil
3 cups cooked wild rice, warmed
Method:
First, prepare the dressing by pureing all ingredients in an immersion blender or by vigorously whisking.
Then onto the salad. Gently fry the butternut squash. Cook the rice until al dente. Whilst hot mix the rice butternut squash and kale all together. The heat from the rice and squash will gently wilt the kale. Add the dressing and serve.