Wild Rice Squash Salad (1 personal point)

6 servings (heaping 1/2 cup each)

Ingredients:

1 cup cooked wild rice

1 pound cooked butternut squash, peeled, cubed

1/2 medium apple, cored and diced

1 stalk celery, diced

1 scallion, sliced

1 medium orange, juice and zest

1 1/2 tbsp apple cider vinegar

1/2 tsp dijon mustard

2 tbsp + 2 tsp no added sugar pancake syrup

Directions:

In a large bowl, combine the rice, squash, apple, celery and green onion. Set aside.

In a small bowl, make the dressing by whisking together the orange juice, zest, vinegar, mustard and syrup.

Drizzle the dressing over the salad and toss gently to coat.

Suggested Serving: Serve with a sprinkle of sugar reduced craisins and pumpkin seeds.