Thank you to our friends at Chico Co-op for this amazing recipe!
There is nothing lovelier than a light-yet-still-feels-hearty fall salad. Loaded with produce and nuts, it’s the taste version of romping in leaf piles in your favorite sweater.
In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.
Ingredients
- 1 cup jasmine rice
2 cups butternut squash, peeled/cubed - 1 cup cremini mushrooms, sliced
- 1 red bell pepper (fresh or roasted), julienned
- 1 cup walnut pieces
Dressing
- ¼ cup red wine vinegar
- ¼ cup red wine vinegar
- ½ Tbsp maple syrup
- ½ bunch marjoram
- ¼ Tbsp sea salt
- ½ tsp paprika
- ¼ cup olive oil
Directions
- Cook jasmine rice with 2 cups water.
- Toss squash with a bit of oil and bake until tender at 375º.
- Bake walnut pieces on separate pan until browning, approximately 10 minutes.
- Oil skillet and sauté mushrooms until tender.
- Combine and whisk dressing ingredients, adding oil last.
- Finally, combine all ingredients.