ROASTED WINTER SQUASH SALAD
3 cups of winter squash or pumpkin, peeled, seeded and cut into 1-inch cubes
extra-virgin olive oil
fine grain sea salt 
3 medium red onions peeled and quartered
2 cups cooked wild rice or brown rice
DRESSING:
1/3 cup pepitas or sunflower seeds
1/3 cup extra virgin olive oil
2 Tbsp fresh squeezed lemon juice
1/4 tsp salt
1 Tbsp honey
2 Tbsp warm water
1/2 cup cilantro, finely chopped
~ Preheat oven to 375 degrees
~ Toss squash in a generous splash of oil along with a couple pinches of salt on a baking sheet
~ Toss onions with a bit of olive oil, sprinkle with salt on a separate baking sheet
~ Roast for about 45 minutes, or until squash and onions are brown and caramelized; flipping once
~ In the meantime, with a hand blender or food processor puree the sunflower seeds, olive oil, lemon juice,
water, salt, and honey until creamy. Add more water if dressing is too thick.
~ Stir in the cilantro, saving just a bit to garnish the final plate later
~ Taste and adjust seasonings to your liking
~ In a large bowl, toss the wild rice with a large dollop of the dressing
~ Add the onions, gently toss just once or twice
~ Top with the roasted squash and very gently toss to disperse the squash a bit
~ Finish with another drizzle of dressing and any remaining chopped cilantro
