Harvest Wild Rice Salad

Dressing

• 1/2 cup walnut oil (substitute olive)
• 5 Tbsp fig vinegar (substitute balsamic)
• sea salt

Salad

• 3 cups cooked wild rice
• 3 cups cooked black rice (Forbidden rice)
• sea salt and fresh cracked black pepper to taste
• 1 medium red beet, boiled, peeled, and chopped
• 1 cup diced and roasted butternut squash
• 1 cup roasted baby Brussels sprouts, halved or quartered if large
• 1/2 cup crumbled Feta cheese
• 1 cup seedless grapes, halved if large
• 1/2 cup golden raisins
• 1/2 cup toasted hazelnuts, rough chopped (roasting directions below)
• 1 cup sliced celery hearts (leaves too!)
• 1/2 cup very thinly sliced red onion
• 1 apple, diced (toss with lemon juice to prevent browning)
• 1/2 cup roasted cranberries (dierections below)

Garnish

• pomegranate seeds (optional)