Recipe Corner

Squash Sweet Potato

Squash & Sweet Potato Salad

Ingredients

  • 1.5 cup Fresh Sweet Potato, Diced 1/2”
  • 1.5 cup Butternut Squash, Diced 1/2”
  • 1 Large Peeled Red Onion, Diced 1/4”
  • 1 Large Red Pepper, Diced 1/4”
  • 1/4 cup Uncle Bens Natural Wild Rice
  • 1 cup Veganaise Vegan Mayonnaise
  • 3 tbsp. Red Wine Vinegar
  • 2 tbsp. Extra Virgin Olive Oil
  • 1/2 teaspoon Fresh Thyme
  • 1 teaspoon Light Brown Sugar
  • 1 teaspoon Iodized Salt
  • 1/2 teaspoon Black Pepper

Method of Preparation

  1. Preheat oven to 400 degrees. Roast the butternut squash with salt, pepper, and olive oil until tender.
  2. Place in refrigerator to chill completely.
  3. Cook Wild Rice according to package directions. place in refrigerator to chill completely.
  4. Finely dice the red onion and red pepper.
  5. Mix all ingredients together with the Veganaise in a large bowl.
  6. Add red wine vinegar, oil, and brown sugar. Season with salt and pepper to taste.
  7. Chill in refrigerator until ready to eat!