One of 100+ new Eat-Clean recipes from my latest Eat-Clean Diet eCookbook!

Servings: 10 x 1 cup servings
Prep Time: 15 min.
Cook Time: 40 min. for rice

Ingredients for Salad:

1 medium Butternut squash, peeled, deseeded and diced
2 Tbsp Maple syrup
1 cup Cooked brown rice (I love Lundberg or a local variety)
2 cups Cooked wild rice
4 cups Shredded kale
1 bunch Scallions, trimmed and coarsely chopped
1 cup Raw pecans
2 Tbsp Hemp seeds ( I love Manitoba Harvest or Healthy Hearts)
2 Tbsp White sesame seeds
3 Tbsp Dried cranberries
Juice of one fresh lemon

Ingredients for Dressing:

1 cup Coconut vinegar
2 fresh Figs, chopped fine
Splash Apple Cider Vinegar

Preparation for Dressing:

1.) Place all ingredients in small saucepan and bring to a boil. Reduce heat and let simmer until mixture is reduced by half.
2.) Place all ingredients into high-speed blender or VitaMix. Process until smooth. Set aside.

Preparation for Salad:

1.) Preheat oven to 350F. Line large baking sheet with parchment paper.
2.) Place chopped butternut squash on baking sheet and drizzle with maple syrup. Bake in hot oven for 40 minutes until just tender. Don’t let the squash get mushy. When tender, remove from oven and let cool.
3.) In same hot oven toast hemp and pecans – 3 to 5 minutes. Cook rice separately according to package directions.
4.) In large decorative salad bowl, combine the two different kinds of cooked rice, chopped scallions, kale, toasted nuts and seeds, cranberries and butternut squash.
5.) Pour dressing overtop and toss gently to coat all ingredients.