Cozy Vegan Thanksgiving Sides | Wild Rice Pilaf

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Wild Rice Pilaf
2 Cups Butternut squash, cubed
1.5 Cups cooked wild rice and brown rice
2 tbsp olive oil
1/4 cup dried cranberries
1/4 cup sliced almonds
2 cups Arugula, chopped
Seasoned salt to taste

In a large skillet sauté butternut squash in olive oil until browned and softened. Add cooked rice, seasoned salt and arugula and allow arugula to wilt. Add dressing and stir until combined. Top with cranberries and almonds, serve warm.

1/4 Cup Olive Oil
1 Tbsp Dijon Mustard
2 Tbsp Maple Syrup or Sweetener of choice
2 Tbsp Balsamic Vinegar
Salt to taste

Add all ingredients to a mason jar and shake vigorously.

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