Roasted Butternut Squash and Wild Rice Salad

Bahan-bahan (8 porsi)

• 2½ cups water
• 1½ cups wild rice
• 5 cups (about 1 medium) butternut squash ((peeled, seeded and cut into 1-inch cubes))
• 1½ tablespoons extra virgin olive oil
• ¾ cup pecans
• 1 large apple, (cut into ½-inch pieces)
• ½ cup dried cranberries
• ¼ cup finely chopped shallot or red onion
• fresh rosemary, (for garnish (if desired))
• ¼ cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground black pepper