Directions

1. In a large saucepan over medium high heat, bring chicken stock, shallot, garlic, thyme, rosemary, sage, bay leaves and salt and pepper to a boil. Reduce heat to medium and simmer for 5 minutes.
2. Add wild rice, raise heat to medium high, return to a boil, then cover pan, reduce heat and cook for 45-50 minutes. Cook until rice is tender; all the liquid does not need to be absorbed. Remove from heat and let pan rest, covered, for 5 minutes.
3. Remove and discard shallot, garlic, thyme, rosemary, and bay leaves. Fluff rice with a fork, then pour off any excess liquid and spread rice onto a rimmed sheet tray. Pour about 1/4 cup of balsamic vinaigrette over rice; stir to combine. Let cool.
4. Preheat oven to 425°F. Place squash on a rimmed baking sheet, drizzle with oil and sprinkle with 1/2 teaspoon salt. Toss to combine, then roast for about 20 minutes or until squash is fork-tender. Cool.
5. To assemble the salad: In a large bowl, lightly mix the cooled rice, cooled squash, almonds, and scallions. In another large bowl, toss kale and arugula with about 1/4 cup balsamic dressing, or enough to coat greens lightly. Arrange greens on a platter. Pile rice and squash mixture in center of platter. Sprinkle with dried cranberries and parsley and drizzle with remaining balsamic dressing.