Sweet potatoes get a lot of the acclaim during the holidays, but a hearty squash salad sees me through those chilly nights. If you want to go extra hearty, add some massaged kale or roasted radicchio.

• 1 large squash, peeled
• 2 C wild rice, soaked overnight
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 C white wine or verjus
• 1 C pecans, toasted
• 1 bu parsley
• ¼ C vinegar, sherry or white wine would be my preference
• ½ C olive oil
• salt and pepper

1. In a large pan, heat a glug of olive oil and sweat the onion and garlic until translucent
2. Add the white wine and reduce till dry
3. Add the soaked wild rice and cover with water and cook until tender
4. Allow the rice to cool slightly
5. Heat the oven to 375F
6. Cut the squash into large cubes, toss with olive oil, salt and pepper and roast until golden
7. Roughly chop the parsley
8. Toss the drained rice, with the squash, pecans, parsley, vinegar, olive oil and salt and pepper.
9. Taste and adjust seasoning.