Wild Rice and Roasted Squash Salad

Recipes from Chef Arlie Doxtator.

Ingredients:

4 ounce wild rice, cooked
8 ounce roasted butternut squash
2 ounce green onion, sliced
3 ounce olive oil, divided
1 ounce chopped herbs
1/4 cup maple syrup
1/2 cup low fat yogurt
2 Tbsp chopped walnuts
4 ounce mixed greens

Directions:

Cube squash and toss with 2 oz of olive oil and chopped herbs. For the dressing combine 1 oz of the olive oil, yogurt, syrup, and nuts together. Toss with the rice, squash and onions and serve over mixed greens.

Makes 2 servings.