squash and beans salad

For the salad:

1 butternut squash, peeled and cut into 1” cubes, tossed in 1 tbsp of oil (I used walnut oil), roasted at 400 until just tender, about 20 minutes, and allowed to cool

1 cup of steamed green beans in 2” pieces, cooled

1 can kidney beans,drained and rinsed

1 uncooked cup of wild rice, cooked according to package instructions

1/2 cup walnut pieces

For the dressing:

1 cup fresh or frozen whole cranberries (no sugar added)

1 cup real apple cider

1/2 yellow onion, sliced

salt/pepper to taste

1 tsp dried thyme

2 tbsp walnut pieces

Blend all dressing ingredients with an immersion blender. Combine all salad ingredients in a large mixing bowl. Pour dressing over salad mixture, stir, and refrigerate. Serve chilled.