Equipment
- Oven
Ingredients
- 1 cup wild rice, cooked according to package
- 1 butternut squash, peeled and cubed
- 2 fennel bulbs, chopped
- ½ tsp salt and pepper
- ½ tsp garlic powder
- ½ tsp ground cinnamon
- 4 oz fresh cranberries, or ¼ cup dried cranberries
- ¼ cup roasted, salted, shelled pistachios, chopped
- ¼ cup fennel fronds, chopped
Balsamic Orange Dressing
- 1 tbsp balsamic vinegar
- 2 tbsp orange juice
- 1-2 tbsp maple syrup
- 1 tsp coconut aminos
- 1 small shallot, finely chopped
Method
- Preheat oven to 425 and line a large metal baking sheet with parchment paper.
- Spread the squash and fennel on the baking sheet and season with salt, pepper, garlic powder and cinnamon. Toss to coat. Optional to drizzle with olive oil or avocado oil. Transfer to the oven and bake for 30-35 minutes.
- At the 25 minute bake time, add the fresh cranberries to the baking sheet and bake for the remaining 5-10 minutes until squash is golden and caramelized and cranberries are still plump but some have burst. (Skip this step if using dried cranberries).
- Meanwhile, combine the balsamic vinegar, orange juice, maple syrup, coconut aminos and shallot in a jar and whisk to combine. Season to taste. Set aside.
- To serve, add the rice, roasted veggies, pistachios and fennel fronds to a serving bowl. Drizzle with the dressing and toss to combine. Serve warm.
Notes
*Optional to substitute dried cranberries. Simply add them at the end when assembling.
Nutrition
Serving 1servingCalories 217kcalCarbohydrates 47gProtein 9gFat 1gSaturated Fat 0.3gPolyunsaturated Fat 0.4gMonounsaturated Fat 0.3gCholesterol 6mgSodium 269mgPotassium 983mgFiber 8gSugar 11gVitamin A 13425IUVitamin C 42mgCalcium 116mgIron 2mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.