BōKU Gingered Wild Rice and Roasted Squash Salad

Gingered Rice recipe

This savory dish is a trinity of smooth, earthy and full-bodied flavors. An exciting trip for your taste buds, the blend of vegetables over wild rice tossed in a ginger dressing will have the whole table saying wow! You can also expect a pleasant chestnut flavor with this dish. In fact, as a nod to its unique flavor, the Red Kuri squash is known as the Potimarron in France, a combination of the French words pumpkin (potiron) and chestnut (marron).

5 Servings

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

Preheat oven to 400.
Toss the squash and onions together in a bowl with a light drizzle of olive oil and a sprinkle of sea salt.
Turn onto baking sheet and roast 30 minutes or until tender, stirring halfway through.
Remove from oven and allow to cool while you prepare the dressing.
In a small bowl, whisk together the vinegar, apple juice, BõKU Super Food, ginger, 5 spice powder, and honey. Let rest a few minutes. Whisk in olive oil. Check for salt.
Toss the rice, squash and onions together with the ginger dressing.Check for seasoning. Fold in the cashews.