Cook the RightRice according to the package ingredients. Set aside.
1 package Original RightRice
Preheat oven to 400°
Place the diced butternut squash on a baking pan lined with parchment paper and drizzle with olive oil to taste, then sprinkle with desired amount of salt and pepper. Bake for 20-25 minutes rotating about halfway through. 2½ cups fresh butternut squash, olive oil , salt and pepper
While the butternut squash is cooking, begin prepping the remaining salad ingredients by placing them in a large bowl appropriate for combining everything.
¼ cup small diced red onion, ½ cup dried cranberries, ¼ cup pumpkin seeds, raw walnuts
In a small bowl, whisk together the ingredients for the dressing. Set aside.
½ cup olive oil, ⅓ cup red wine vinegar, 1 tsp organic maple syrup, 1 tsp dijon mustard, ½ tsp garlic powder, salt and pepper to taste
Once the butternut squash is finished cooking, remove from the oven and allow to cool for about 10 minutes or so.
Add the RightRice and roasted butternut squash to the large bowl along with the other salad ingredients.
Drizzle generously with the dressing to taste (may not need the entire amount) and use a large spoon to combine all of the salad components.
Garnish with green onion (optional). Enjoy!
chopped green onion for garnish