The perfect fall salad

If you were looking for a way to carry on with your summer salad routine that you built into your life to stay healthier this year now that it’s fall, I have got you covered.

There are salads that are just great for summer… full of fresh veggies (and sometimes fruits), seasonal herbs and homemade flavourful dressings. But those are hard to duplicate during the colder months up here in Canada… which is exactly why I love salads like this one. It’s warming, with a punch of flavour from the Cajun shrimp and the seasonings like cumin and sweet paprika. It's sort of crunchy and sort of chewy and all kinds of amazing. There are nutrients and phytochemicals, antioxidants and fiber. It all comes together to create a meal that will warm you from the inside out.

I know that I always talk a big game about my recipes, but this one really is one of my favourites. It's entirely addictive... I challenge you to make it and prove me wrong!

The best part about this salad is that it is totally flexible - don't like shrimp? Try adding grilled chicken instead! Not so into the thought of an orange dressing? I also love this made with something like grapefruit! Work with the flavours and ingredients that you already know you love and create something great.

Wild Rice & Shrimp Salad with Orange Vinaigrette:

For the shrimp:

· 1 lb. small shrimp, peeled and deveined

· 1 can diced tomatoes, most of the liquid removed

· 3 tsp. Cajun seasoning (you can make you own, but I usually just use a premade bottled one)

· 1 clove garlic, smashed

· Salt and freshly ground pepper

For the wild rice salad:

· 1½ cups wild rice

· ½ medium butternut squash, cubed (roughly 4 cups)

· 2 tsp. extra-virgin olive oil

· 1 tsp. ground cumin

· ½ tsp. ground cinnamon

· ½ tsp. sweet paprika

· Salt and freshly ground pepper

· 4 – 5 cups finely chopped kale

· 3 green onions, thinly sliced

· 1 pomegranate, arils only

· 1 kiwifruit, peeled and chopped

· ½ cup parsley, chopped

· ¼ cup pistachios or shelled pumpkin seeds

For the dressing:

· 1 orange, zested and juiced

· 3 tbsp. apple cider vinegar

· 2 tbsp. maple syrup

· 1 tsp. Dijon mustard

· ⅓ cup extra-virgin olive oil

· Salt and freshly ground pepper

1) In a separate large pot, add the wild rice and cover with water. Add about ½ tsp. salt. Bring to a boil, then cover and reduce the heat to low. Simmer for 40 to 50 minutes or until the rice is tender. Drain well

2) While the rice cooks, add the shrimp, tomatoes, Cajun seasoning and garlic to a bowl. Toss to combine. Heat a skillet over medium-high heat and cook the shrimp, stirring constantly, until no longer pink. Remove from heat and set aside

3) Toss the squash with 2 tsp. of oil, cumin, paprika and cinnamon. Spread out on a parchment paper-lined baking sheet. Season with salt and pepper. Roast on the middle rack of the oven for 20 to 25 minutes, shaking the pan half way through, until tender and golden

4) In the bowl you plan to mix the salad in, add the orange juice, 2 tsp. orange zest (avoid bitter white pith and use outermost peel only), maple syrup, Dijon mustard and olive oil. Season with salt and pepper and whisk well to combine

5) To the bowl with the dressing, add the cooked wild rice, roasted squash, kale, parsley, green onions, kiwifruit and half the pomegranate arils. Toss to combine and adjust seasonings if necessary

6) Sprinkle the pistachios or pumpkin seeds over top, along with remaining pomegranate arils and serve