BōKU Gingered Wild Rice and Roasted Squash Salad

  • 8 oz. Wild Rice, prepared according to package directions
  • 1 count Red Kuri Squash (or equivalent of other orange-fleshed winter squash), cut into 1″ cubes
  • 1 count Red Onion, sliced thinly
  • 1 1/2 tbsp Cider Vinegar
  • 1 tbsp Apple Juice
  • 1 scoop BõKU Super Food
  • 2 tbsp Fresh Ginger, grated
  • 1/2 tsp Five Spice Powder
  • 2 tsp Honey
  • 3 tbsp Olive Oil
  • 1 tbsp Apple Juice
  • Sea Salt, to taste
  1. Preheat oven to 400.
  2. Toss the squash and onions together in a bowl with a light drizzle of olive oil and a sprinkle of sea salt.
  3. Turn onto baking sheet and roast 30 minutes or until tender, stirring halfway through.
  4. Remove from oven and allow to cool while you prepare the dressing.
  5. In a small bowl, whisk together the vinegar, apple juice, BõKU Super Food, ginger, 5 spice powder, and honey.
  6. Let rest a few minutes.Whisk in olive oil. Check for salt.
  7. Toss the rice, squash and onions together with the ginger dressing.Check for seasoning. Fold in the cashews.