1 cup wild rice, rinsed and drained

½ teaspoon salt

2 cups water

2 to 3 cups squash chopped small, about ½-inch pieces

1 tablespoon olive oil

2 tablespoons freshly squeezed lemon juice

2 tablespoons red wine vinegar

2 tablespoons Dijon mustard

1 tablespoon honey, preferably local

1 tablespoon ground cumin

1 teaspoon sweet curry powder

¼ teaspoon Hungarian sweet paprika

1/8 teaspoon cayenne pepper

2 cloves garlic, minced

½ cup extra-virgin olive oil

1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

1 (15-ounce) can red beans, rinsed and drained

1 can water chestnuts, drained and chopped

½ cup sliced green onions

¼ cup dried cranberries, chopped

Salt and freshly ground pepper, to taste

Put rice, ½ teaspoon salt and water into a medium-sized pot. Bring to a boil. Reduce heat to a simmer. Cover and cook for about 30 minutes. Rice should be cooked and water should have disappeared. Take pot off heat. Keep covered while preparing ingredients for salad.

Put squash in a oven-proof skillet large enough to accommodate the squash in one layer. Drizzle with 1 tablespoon olive oil and sprinkle with some salt and pepper. Roast in preheated 400-degree oven for 20 to 30 minutes, until tender when poked with fork. Remove from oven and set aside.

Make the dressing by whisking together the lemon juice, red wine vinegar, Dijon mustard, honey, cumin, curry powder, paprika, cayenne and minced garlic. Gradually add the ½ cup olive oil and continue to whisk until well blended.

Put wild rice into a large glass mixing bowl. Drizzle a little of the dressing over the rice and stir to coat the rice. Set remaining dressing aside.

Add chickpeas, red beans, water chestnuts, green onions and dried cranberries. Mix with a wooden spoon. Gently fold in roasted squash. Add more dressing to taste. Season to taste with salt and pepper. Store salad in a covered bowl in refrigerator. Allow the salad to come to room temperature before serving. Makes 6 large main-dish servings.

If you want to add leftover roasted turkey, you can leave out the beans.

This is a great salad for taking to holiday potluck meals.

 Store any remaining dressing in a tightly sealed jar in the refrigerator. It can be used on any salad.