Roasted Squash and Wild Rice Salad

To make the rice

In a 2-quart or larger saucepan over high heat add water and broth, cover, and bring to a boil. Add oil, salt and rice; cover and return to a boil. Do not stir the grains from here on out! Lower heat and simmer covered for about 60 minutes. Grains are done when you tilt the pan and no water comes to the side. Once done, turn off heat, remove pan from hot burner, remove cover and let grains stand for 10 minutes. Then fluff with a fork and set aside.

To make the roasted squash

Preheat oven to 350° F to 375º F. Toss squash with oil, butter, salt and pepper. Place in a single layer on a large baking dish or rimmed cookie sheet. Roast for 45 to 50 minutes until squash is fork-tender and golden around the edges. Stir squash once halfway through roasting time. Remove from oven and let squash cool slightly for 5 to 10 minutes before composing salad.

To make the onions

Heat a 10-inch carbon steel, cast-iron or stainless steel saucepan over medium heat. Add butter to melt and coat the bottom of the pan. Stir in shallots, coating them with butter, and caramelize them for 10 minutes, only stirring about every 3 minutes. Add thyme and salt and cook for 1 more minute. Remove pan from heat and allow onions to cool slightly and set aside.

To make the dressing

Whisk together the vinegar, oil, mustard and salt.

To make the salad

In a large mixing bowl add the arugula or kale, feta, currants, parsley and pine nuts. Add the rice, roasted squash and cooked onions and toss to combine. If the rice, squash or onions are still warm, it will slightly wilt the greens, which is appealing. Dress salad, tossing to combine and coat evenly. Taste for salt and acid and then transfer salad to a platter and enjoy!