Fall Rice Salad

Ingredients

1/2 (24-ounce) package Ralston Family Farms Nature's Blend Rice

1 medium butternut squash, peeled and chopped (about 3 1/2 cups)

5 tablespoons Food Club 100% pure maple syrup

1 tablespoon Food Club olive oil

2 medium oranges

1 (5-ounce) package baby kale

1 1/2 cups sweetened dried cranberries

1/2 cup sliced almonds

1 (11.5-ounce) bottle Marie's Balsamic Vinaigrette

1 cup Food Club crumbled feta cheese

Directions

1. Wash hands with soap and running water.

2. Rinse all fresh produce items under cold running water prior to prepping.

3. Preheat oven to 400 degrees Fahrenheit; line rimmed baking pan with nonstick aluminum foil. Prepare rice as label directs.

4. In large bowl, toss squash, syrup and oil; spread on prepared pan and roast 20 minutes or until squash is tender.

5. Slice off the ends of oranges; place cut side down on cutting board. Slice down sides of oranges to remove skin and white pith with a paring knife. Working with 1 orange at a time, hold the orange over a small bowl; gently cut along the sides of membranes to release each segment.

6. In a large bowl, toss kale, cranberries, almonds, vinaigrette, rice, squash mixture, and oranges. Makes about 12 cups.

7. Serve salad sprinkled with cheese.