With rich food being a beloved tradition of the holiday season, a balanced diet can often be difficult to maintain. Try the following healthy recipe, which when paired with KORBEL Brut Rosé, embodies all the popular flavors of the season.

Wild and Basmati Rice Salad with Butternut Squash, Pecans and Dried Cherries

1½ cups long-grain brown basmati rice
½ cup wild rice
½ medium butternut squash, peeled, seeded and diced
½ cup olive oil, divided
¼ cup champagne vinegar
2 teaspoons honey
1 tablespoon stone-ground mustard
½ shallot, minced
2 scallions, thinly sliced
1 cup tart dried cherries
1 cup baby spinach, chopped
½ cup toasted pecans, chopped
Kosher salt, to taste
Freshly ground black pepper, to taste

Preheat oven to 450 degrees. Cook rice in a large pot of boiling salted water until tender, 35 to 40 minutes; drain and rinse, removing as much water as possible. Spread onto a rimmed baking sheet to cool.

Meanwhile, toss squash with ¼ cup oil on another baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 20 to 25 minutes; let cool.

Whisk vinegar, honey and remaining ¼ cup oil in a large bowl. Add rice, squash, scallions, cherries, spinach and pecans; season with salt and pepper, and toss to combine.