Preheat the oven to 400°F/200 C. Line a baking pan with parchment or aluminum foil.

Rinse the wild rice.

Bring the broth to a boil in a medium pot. Add the rice and cook over medium-low heat, stirring occasionally, until all the liquid is absorbed, about forty (40) minutes. Rice should be chewy but not hard, and still holding its shape. Allow to cool slightly before assembling salad.

Peel and scoop the seeds out of the butternut. Cut it into 1″/2.5cm chunks.

Place the butternut cubes on the baking pan and drizzle with 1 tbsp/15ml olive oil.

Roast for twenty (20) minutes, until soft enough to pierce with a fork.

While everything is cooking, prepare the dressing:

Peel and thinly slice (1/8″/3mm or less) the shallots into rounds. Peel and mince the ginger. Wash, dry, and chopped the parsley.

In a large bowl, combine the orange juice, orange zest, ginger, 2 tbsp/30ml olive oil, mustard, and salt. Whisk to blend.

Add the shallots and parsley. Toss gently.

Once wild rice and butternut are slightly cool, add to the dressing and toss to coat.

Add the toasted pecans and cranberries and toss.

Can be served warm (not hot) or cold. Will store for up to two (2) days in the fridge. Rice will absorb more dressing as it sits.