This healthy and flavorful salad is great as a side dish or you can add protein to make it a main. It's also great served on its own or over leafy greens.
Cook wild rice and brown rice according to package instructions and set aside.2.
Toss butternut squash with 1 tablespoon olive oil and a bit of sea salt. Spread on baking sheet and roast at 375ºF for 15-18 minutes, until browned.3.
Toss Brussels sprouts with 1 tablespoon olive oil and a bit of sea salt. Spread on baking sheet and roast at 375°F for 10-12 minutes, until browned.4.
Sauté Tuscan kale.5.
Whisk together remaining olive oil, red wine vinegar, date sugar and a pinch of sea salt.6.
Combine all ingredients and top with thinly sliced scallions.