Harvest Wild Rice Salad

🧂 Ingredients

• 8 oz dry wild rice
• 1 pound brussels sprouts

  halved
• 2 cups butternut squash

  cubed
• 12 oz tempeh

  cubed
• 1 tbsp olive oil
• ½ tsp salt
• 2 tbsp maple syrup
• 3 tbsp apple cider vinegar
• 3 tbsp olive oil
• 2 tsp maple syrup
• ½ tsp smoked paprika
• ¼ tsp salt
• black pepper
• 3 sprigs fresh thyme

  leaves only
• ½ cup pecans
• ¼ cup pomegranate arils

Instructions

• 1 Cook wild rice according to package and let cool.
• 2 Preheat oven to 400.
• 3 Spray a sheet pan with olive oil then spread brussels sprouts, butternut squash,
  and tempeh in a single layer. Spray with oil and sprinkle with salt then bake
  for 15 minutes. Remove from oven and drizzle with maple syrup then bake an
  additional 10 minutes. Let cool.
• 4 Make dressing by combining apple cider vinegar, olive oil, maple syrup, salt,
  smoked paprika and pepper and blend until emulsified.
• 5 Layer wild rice and veggies in a large bowl. Add pomegranate, pecans and thyme
  leaves then toss with the dressing.
• 6 Enjoy within 4 days for best quality.

Nutrition Info