Easy Vegan Roasted Butternut Squash and Cranberry Salad

1 Cook the RightRice according to the package ingredients. Set aside.
2 Preheat oven to 400°
3 Place the diced butternut squash on a baking pan lined with parchment paper and drizzle with olive oil to taste, then sprinkle with desired amount of salt and pepper. Bake for 20-25 minutes rotating about halfway through. 
4 While the butternut squash is cooking, begin prepping the remaining salad ingredients by placing them in a large bowl appropriate for combining everything. 
5 In a small bowl, whisk together the ingredients for the dressing. Set aside.
6 Once the butternut squash is finished cooking, remove from the oven and allow to cool for about 10 minutes or so.
7 Add the RightRice and roasted butternut squash to the large bowl along with the other salad ingredients. 
8 Drizzle generously with the dressing to taste (may not need the entire amount) and use a large spoon to combine all of the salad components.
9 Garnish with green onion (optional). Enjoy!