Exquisite Wild Rice, Kale, and Roasted Squash Salad with Avocado and Chili Dressing

A delightful and nutritious salad featuring a blend of wild rice, roasted butternut squash, kale, and a flavorful avocado and chili dressing.

Ingredients

¾	cup wild rice or black rice/brown rice, rinsed
1	butternut squash, peeled and chopped into chunks
2	red onions, cut into wedges
4	handfuls of kale
1	tablespoon crushed coriander seeds
1-2	1-2 red chilies, finely chopped
1	avocado, sliced
2	small limes, 1 juiced, 1 cut into 4 wedges
1	handful of fresh coriander, roughly chopped
1	lemon zested
2	tablespoons toasted sesame seeds
4	tablespoons extra virgin oil

Instructions

• 1. Begin by preheating the oven to 180C.
  2. In a pestle and mortar, crush the coriander seeds and combine them with the chopped butternut squash, red onions, and a generous amount of olive oil, salt, and pepper.
  3. Roast the vegetables in the preheated oven for approximately 45 minutes, remembering to turn them halfway through. The vegetables should be golden and tender when done. Remove from the oven and allow to cool.
  4. While the vegetables are roasting, rinse the wild rice until the water runs clear, then cook according to the instructions on the packet.
  5. For the dressing, mash the avocado in a bowl with lime juice, salt, pepper, chopped garlic, chopped chili, and 4 tablespoons of olive oil.
  6. Once all components are prepared, gently combine them and adjust seasoning according to taste. Additional lime/lemon juice or olive oil can be added. For extra creaminess, consider stirring in a spoonful of natural yogurt. Serve with lime wedges and a sprinkle of toasted sesame seeds.

Jul 20, 2024