Wild Rice Salad with Butternut Squash and Cranberries

I like using wild rice as an alternative to rice. Wild rice isn't rice. It's the seeds of an aquatic grass native to North America. The rice-like texture satisfies my craving for rice, although it doesn't replace rice in every case. This dish has squash and cranberries for a hint of sweetness, and sausage for heartiness. I feel good about eating this dish.

A small bowl of this can be a meal by itself.

Wild Rice Salad with Butternut Squash and Cranberries

2 cups cooked wild rice
3 links spicy Italian sausage
1/2 cup green peas
1/4 cup dried cranberries
1 small butternut squash
1 Tbsp fresh parsley 
2 Tbsp red wine vinegar salad dressing, optional
Splash of lemon

Butternut squash and dried cranberries

Cook wild rice according to the package instructions. I cooked with chicken broth with a bay leaf and sage to add extra flavor. Make little balls with Italian sausage and cook them on a skillet. Cook peas in a sauce pan. Peel butternut squash and cube them into bite sizes. Coat them with olive oil, salt and pepper, and bake on a greased cookie sheet for 40 minutes at 420 degrees. 

Scooping the seeds out...

I added a pinch of nutmeg, too.

Nice and brown on the bottom

Mix all of these in a big bowl, drizzle salad dressing and toss. Top it with a splash of fresh lemon. This dish tastes great without the dressing. I add salad dressing when I want extra oomph, but it tastes plenty flavorful without it. Makes a great side dish, too.

Colorful food is fun to eat!

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