for the squash:

• 1 medium delicata squash
• 1 tbsp (15 ml) olive oil
• 1 clove garlic
• 8 oz (225 g) Lunds and Byerly's Wild Rice Medley (or 8 oz wild rice)

for the cranberries:

• 2 cups (480 ml) fresh cranberries
• 2 tbsp (30 ml) orange juice
• 1-2 tbsp honey, depending on how sweet you want them
• 1 tbsp (15 ml) fresh rosemary, chopped
• 1 tbsp (15 ml) olive oil
• 1 large shallot, finely diced
• 2 stalks of celery, finely diced

for the dressing:

• 1/4 cup (60 ml) olive oil
• 1 1/2 tbsp (25 ml) maple syrup
• 1 1/2 tbsp (25 ml) apple cider vinegar
• 1/2 tsp salt
• 1/2 cup (120 ml) chopped pecans, for topping