Balsamic Squash and Wild Rice Salad

Ingredients

• 1 cup wild rice
• 3 1/2 cups chicken stock
• 2 pounds butternut squash, diced
• 1 Tablespoon balsamic vinegar
• 3 Tablespoons olive oil
• 2 Tablespoons lemon juice
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 3 Tablespoons walnut oil
• 1/2 cup chopped fresh herbs (parsley, chives, tarragon)
• 1/2 cup diced celery
• 5 - 6 ounces arugula or spinach
• Salt and pepper to taste

Directions

Bring the stock to a boil in a medium saucepan, then add the rice and salt to taste. Return to a boil, cover, and reduce to a simmer for 45 minutes. Drain and set aside.

Heat the oven to 425° F. Line a baking sheet with foil. Toss the squash with the balsamic vinegar, 1 Tablespoon of oil, and salt and pepper to taste. Spread on the baking sheet in a single layer and roast 20 - 30 minutes. Set aside.

In a measuring cup, whisk together the lemon juice, garlic, mustard, remaining olive oil, walnut oil, and salt and pepper to taste.

In a large bowl, combine the rice, squash, herbs, and celery. Toss with dressing and season with salt and pepper. Combine with the arugula just before serving.