Harvest Black Rice Salad

Instructions
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Ingredients
- Black rice: 1.5 cups cooked
- Butternut squash: 2 cups cubed
- Dried cranberries: 1/2 cup
- Pecans: 1/2 cup toasted
- Arugula: 2 cups
- Maple syrup: 2 tbsp
- Delouis Organic Balsamic Vinegar of Modena: 3 tbsp
- Olive oil: 1/4 cup
- Salt and pepper: to taste
Instructions
- Toss the cubed butternut squash with a bit of olive oil, salt, and pepper. Roast at 400°F/204°C for 25 minutes until tender and caramelized.
- Cook the black rice according to package directions and let it cool completely.
- In a small bowl, whisk together the maple syrup, balsamic vinegar, and olive oil to make the dressing.
- In a large bowl, combine the cooled rice, roasted squash, cranberries, and toasted pecans.
- Toss the mixture with the dressing.
- Serve the salad over a bed of fresh arugula.
- Season generously with salt and pepper before serving.