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1
Rinse the wild rice.
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2
Bring the water or stock to a boil in a medium saucepan, add salt to taste and the rice.
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3
Bring back to a boil, reduce the heat, cover and simmer 45 minutes, until the rice is tender and has begun to splay.
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4
Drain through a strainer, return to the pot and cover the pot with a clean dishtowel.
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5
Return the lid to the pot and let sit for 10 minutes
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6
Meanwhile, preheat the oven to 425 degrees.
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7
Line a baking sheet with foil.
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8
Place the squash in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil.
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9
Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash.
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10
Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly.
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11
The squash should be tender all the way through.
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12
Remove from the heat
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13
In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt to taste and mustard.
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14
Whisk in the remaining olive oil and the walnut oil
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15
Combine the wild rice, squash, herbs and celery in a large bowl.
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16
Toss with the dressing.
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17
Add salt and pepper to taste.
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18
Line a platter, individual plates or a wide salad bowl with the baby spinach or arugula.
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19
Top with the salad and serve
