Wild Rice-Farro Salad with Maple Vinaigrette

Wild Rice-Farro Salad

• 1 cup wild rice
• 1 cup farro
• 4.5 cups vegetable stock
• 1 cup brussels sprouts (Shaved)
• 2 shallots, thinly sliced
• 1 cup diced winter squash
• 1 tablespoon sage
• 1 tablespoon thyme
• 3 tablespoon parsley
• 2 crushed garlic cloves
• ½ cup dried cranberries
• extra-virgin olive oil (enough to drizzle)

Maple Vinaigrette

• 1 cup blend oil
• ½ cup maple vinegar
• ½ cup apple cider vinegar
• ¼ cup diced shallot
• salt and pepper to taste

Wild Rice-Farro Salad

Separately cook wild rice and farro in vegetable stock according to each of their package directions. When the rice and farro are cooked, strain and combine the two onto a baking pan to cool.

While rice is cooling, roast the winter squash. Toss the diced squash with olive oil, sage, parsley, thyme, garlic, salt and pepper. Spread out on a baking sheet. Roast at 400˚F until fork tender, about 15 minutes.

Maple Vinaigrette

Combine all ingredient in a sealable container (a mason jar works well) and shake to emulsify then bottle. Refrigerate until you are ready to serve.

Assembly

Combine all ingredients: wild rice, faro, shaved Brussels sprouts, shaved shallots squash, and dried cranberries

Toss with maple vinaigrette. Serve at room temperature.