Roasted Pumpkin & Wild Rice Salad + a Giveaway from World Vision

Today’s question: Have you ever thought to yourself – “I am so truly blessed for all that I have in this life”? During the holidays we are all filling our carts with food and gifts and decorations to create the best season of giving ever for our family and friends. I know that I, personally,...

Ingredients

  • 4 cups kabocha squash, cut in 1 inch dice
  • 2 tablespoons olive oil
  • salt & pepper to taste
  • large pinch of crushed red pepper flakes
  • 4 cups water
  • 1 cup black wild rice, rinsed
  • 1 teaspoon kosher salt
  • 1 Earl Grey tea bag
  • 1 teaspoon olive oil
  • 4 large mushrooms, cut into large pieces
  • 14 snap peas, ends trimmed and cut in half
  • 3 fresh sage leaves, minced
  • 2 fresh thyme sprigs, leaves only
  • salt & pepper to taste
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • pepper, to taste
  • 1/2 cup cubed Iberico cheese, rind removed
Grateful