Roasted Pumpkin Salad with wild rice, pecans and apples

Name: Roasted Pumpkin Salad with wild rice, pecans and apples
Ingredients: 1 small sugar pumpkin cut into ¾ inch wedges. (5-6 inches in diameter) Or use a delicata squash; 1 Tablespoon oil; Salt and Pepper; 3 cups cooked black rice (or wild rice, or any cooked grain- farro, quinoa, freekah,etc. ); 4 ounces baby kale (or arugula); ¼ cup dried cranberries ( or dried currants); 1 apple, ( honey crisp are great!) sliced into thin wedges (or try a persimmon); ½ cup sliced green onion; 1 cup pecans; 2 tablespoon real maple syrup; pinch salt and pepper; 4 tablespoons olive oil; 3 tablespoons apple cider vinegar; 1 tablespoon maple syrup; ½ teaspoon salt, more to taste; 1/2 teaspoon pepper; 1 teaspoon ground allspice

"Roasted Sugar Pumpkin Salad with kale, apples, black rice, maple-glazed pecans - a delicious, vegan fall salad, perfect for Thanksgiving...."

INGREDIENTS

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1 small sugar pumpkin cut into ¾ inch wedges. (5-6 inches in diameter) Or use a delicata squash

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1 Tablespoon oil

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Salt and Pepper

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3 cups cooked black rice (or wild rice, or any cooked grain- farro, quinoa, freekah,etc. )

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4 ounces baby kale (or arugula)

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¼ cup dried cranberries ( or dried currants)

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1 apple, ( honey crisp are great!) sliced into thin wedges (or try a persimmon)

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½ cup sliced green onion

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1 cup pecans

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2 tablespoon real maple syrup

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pinch salt and pepper

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4 tablespoons olive oil

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3 tablespoons apple cider vinegar

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1 tablespoon maple syrup

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½ teaspoon salt, more to taste

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1/2 teaspoon pepper

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1 teaspoon ground allspice

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