Ingredients
Roasted Butternut Squash
6 cups butternut squash, cubed
1/4 cup olive oil
1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp cumin
1/2 tsp coriander
Roasted Carrots
2 cup carrots, sliced
1 tbsp olive oil
1/4 tsp sea salt
1/8 tsp black pepper
1/4 tsp cumin
1/4 tsp coriander
1/4 tsp pumpkin pie spice
Salad
3 cups cooked black rice
roasted butternut squash
roasted carrots
1/4 cup dried cranberries
1/4 cup walnut pieces
2 tbsp apple cider vinegar
1 tbsp olive oil
Instructions
Roasted Butternut Squash
Pre-heat oven to 400°F
In a large bowl or gallon sized bag toss butternut squash with olive oil and spices
Spread onto large baking sheet in a single layer
Bake for 45-50 minutes until squash is completely cooked through
Remove from oven, cool
Roasted Carrots
Using the same bowl or bag you tossed the squash in, toss the carrots with olive oil and spices
Spread onto large baking sheet in a single layer
Put carrots in oven with butternut squash, bake for 40 minutes until carrots are soft and start to brown
Remove from oven, cool
Salad
While vegetables are baking prepare the black rice according to package instructions
Once vegetables and rice are cooked and cooled, combine them in a large bowl
Add dried cranberries and walnuts, toss
In a small bowl, whisk together apple cider vinegar and olive oil
Pour mixture over salad, toss
For best taste, let salad marinate for at least 2 hours in the refrigerator, serve cold