Wild Rice with Pomegranate and Butternut Squash
This colorful fall inspired salad can be served warm or at room temperature. The earthy flavor from the wild rice balances the sweetness from the butternut squash, while the pomegranates and toasted pecans add a lovely crunch.
INSTRUCTIONS
In a medium-sized pot bring the rice and water to a boil. Reduce the heat to medium-low and simmer until most of the water is absorbed, about 45-50 minutes. Cover and set aside. Check the rice around 40 minutes. It should be chewy and some of the grains will have burst open. It may need an additional 10 minutes — keep checking the rice and stop cooking when the grains are tender.
Preheat oven to 375 degrees F.
Meanwhile, peel and seed the butternut squash and cut into 1 inch cubes.
In a large bowl, toss the squash with paprika, onion powder, salt, oil. In a single layer, lay the butternut cubes onto a baking sheet. Roast, stirring occasionally, until browned on all sides and tender, about 30 minutes.
Add the pecans to the baking sheet and toast them until golden, about 5-8 minutes.
Whisk together the lemon juice, lemon zest, maple syrup, olive oil, salt and pepper in a large bowl. Toss with rice, roasted squash, green onions, and some of the pecans and pomegranate seeds.
Place onto serving dishes and sprinkle with remaining pecans and pomegranate seeds.
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