Wild Rice and Butternut Salad

Yields

• Butternut squash: 84%

Pre-Preparation

1. Wash produce as needed.
2. Peel, deseed, and 1-inch dice butternut squash.
3. Chop parsley.
4. Preheat oven to 375°F.

Preparation

1. Combine rice and water. Steam until tender, 20–30 minutes. Do not overcook.
2. Roast squash in a 375 °F oven for about 30 minutes or until tender. Cool squash following HACCP procedures.
3. Whisk together lemon juice, oil, and salt to make the dressing.

    

4. Combine cooled squash, feta, parsley, and dressing; toss to coat evenly.

    

5. Hold cold until service at 41°F or less.

Serving

Serving size: 1 cup (6.5 oz)

Recipe Source

Boulder Valley School District Food Services