In a small bowl, whisk together 2 tbsp Garlic Olive Oil, 3 tbsp Plain Unflavored EVOO, 1 tbsp Neapolitan Herb Dark Balsamic, 1 tbsp lemon juice, 1 tsp dijon mustard, salt & pepper. Set aside and allow the flavors to meld.
Rinse the wild rice thoroughly. Bring a pot of water or stock to a rolling boil. Add the rice, season with a pinch of salt and give it a good stir.
Bring the pot back up to a boil, reduce the heat to a simmer, cover and simmer for 45 minutes until the rice is tender and has begun to splay.
Drain the rice and return to the pot. Cover with a clean dishtowel, return the lid and allow to sit for 10 minutes.
Preheat the oven to 425°F. Add the squash to the baking sheet and toss with 1 tbsp of Garlic Olive Oil, 1 tbsp Neapolitan Herb Dark Balsamic, salt and pepper. (You can add a pinch of red pepper flakes for some added heat).
Roast for 20-30 minutes, tossing every 10, until the squash is fork tender.
In a large bowl, combine the wild rice, roasted squash, fresh herbs and celery. Toss with the dressing. Add more salt and pepper to taste.
Top with fresh arugula and serve. Enjoy!
6 servings