Acorn Squash and Wild Rice Salad

Preheat oven to 425 F. Cook rice according to your package instructions.

Dice squash and onion and put them in a roasting dish with the thyme. Drizzle some olive oil over the top and toss to coat the vegetables. Roast for around 30-40 minutes total, but after 15 minutes, stir and add sliced pepper and zucchini.

Make the dressing by whisking the lemon juice, olive oil, crushed garlic and honey together with a little salt and pepper.

When vegetables are done remove them from the oven and stir again. Put them into a large bowl and mix with the rice. Add dressing and serve with crumbled goat cheese over the top.

Works well as a main dish or as a side to grilled meat or sausages. Also good cold for lunch.