Wild Rice Salad with Butternut Squash and Pomegranate
3 cups cooked wild rice blend (or any other grain of your choice)
1 butternut squash
1 large onion
3-4 large leaves of kale
1 cup of walnuts
feta or goat cheese (optional)
6 Tablespoons olive oil
3 tablespoons apple cider vinegar
1 tablespoon honey or maple syrup
1 tablespoon dijon mustard
1/2 tsp salt
1. Preheat oven to 375. Cook your grain of choice. While the grains are cooking, peel butternut squash and remove the seeds. Cut into cubes. Put the butternut cubes on a large sheet pan. Thinly slice the onion. Put onion slices on the sheet pan with the butternut squash. Drizzle olive oil over the vegetables and sprinkle with salt. Toss to coat. Bake in the oven for about 45 minutes, until the onion begins to brown and the squash is tender.
2. While the grains cook and the squash bakes, thinly slice the kale. Remove the seeds from the pomegranate. Make the dressing by combining the dressing ingredients above in a small bowl and wisk well. Crumble up the feta or goat cheese.
3. Remove squash from the oven and let cool slightly (about 10 minutes). Assemble the salad by first combining the grains with the dressing in a large bowl. Then add the butternut squash and onions, kale, pomegranate seeds, and walnuts. Toss very gently until just combined. Finish with a sprinkling of cheese.
For more fabulous food and photos from Nourish The Roots,