Place the brown rice in a small saucepan with a dash of sea salt and 1 cup water. Bring to a boil, cover and reduce the heat to low. Cook for 30 to 40 minutes or until the rice is tender and all the liquid is absorbed. Place in a bowl to cool slightly.

In the meantime, place the wild rice in a pot with 2 cups of water. Bring to a boil, reduce the heat to medium low and cook, uncovered, at a gentle boil until the rice is tender, about 30 to 45 minutes. When the wild rice is tender, drain, allow to cool slightly and add it to the brown rice.

While the rice is cooking, preheat oven to 400°. Toss the diced squash with a bit of olive oil. Place it in a baking pan and roast until just tender when pierced with a fork, about 15 to 20 minutes. You may also steam the squash in a steamer basket until tender, 5 to 8 minutes.

At the same time, roast your pecans or walnuts on a small baking pan for 6 to 8 minutes, or just until they are fragrant and starting to color. Watch nuts carefully as they can burn quickly!

To make the dressing, whisk all the ingredients together, then taste and add more sea salt, apple cider vinegar and/or sweetener, to your taste.

When the rice has cooled slightly, toss with the dressing and add the remaining salad ingredients, stirring to combine evenly.

Cook’s notes: This salad is easily made ahead, tossing the dressing with the rice and other ingredients at the last moment. Additional brown rice may be substituted for the wild rice. It can also be eaten warm or cold, and adding cooked, diced chicken, turkey or tempeh turns it into a main dish.