This hearty side dish satisfies your gluten-free and vegetarian guests. You can adapt the recipe for spring produce as well.

serves 6–8

2 cups cooked wild rice blend
2 cups thinly sliced kale
½ cup diced pear
¼ cup shredded butternut squash
¼ cup toasted pumpkin or squash seeds
¼ cup dried fruit (dates/cranberries/diced apricots/raisins/figs)
¼ cup shaved manchego cheese
¼ cup Spiced Malt Dressing
Salt and pepper

Spiced Malt Dressing
2 Tbsp. grapeseed oil
1 Tbsp. malt vinegar
1 Tbsp. whole grain mustard
½ tsp. salt
⅛ tsp. cinnamon
⅛ tsp. crushed red pepper flakes
Pinch of ground cloves

In a jar with a tight lid, combine dressing ingredients, cover and shake vigorously for about 2 minutes.

In large serving bowl, mix together all salad ingredients; season with salt and pepper. Let sit 5 minutes, then add dressing and gently toss. Refrigerate for 1 hour before serving.