Roasted Butternut Squash Wild Rice Salad with Apple and Cranberries

INGREDIENTS

2 1/2 cups

water

1 1/2 cups

wild rice

5 cups

butternut squash (about 1 medium squash), peeled, seeded, and cut into 1-inch cubes

1 1/2 tbsp

olive oil

3/4 cup

pecans

large apple, cut into ½-inch pieces

1/2 cup

dried cranberries

1/4 cup

finely chopped shallot (or red onion)

fresh rosemary, for garnish, if desired

1/4 cup

extra virgin olive oil

2 tbsp

apple cider vinegar

1 tbsp

honey

1 tsp

Dijon mustard

1/4 tsp

salt

1/8 tsp

pepper