Wild Rice and Squash Salad

This tasty salad makes a perfect holiday side with tender squash, rich wild rice and bright arugula and pomegranate.

Ingredients

• 3 acorn squash, seeded and sliced
• 1 cup wild rice
• 2 cups arugula
• 1/4 cup shredded parmesan
• 1 cup pomegranate arils
• 1/4 cup chopped parsley
• 2 tablespoons Koroneiki Greek Extra Virgin Olive Oil
• 1 teaspoon Baharat
• 1/2 cup Meyer Lemon Olive Oil
• 1/4 cup Apple Cider Vinegar
• 2 tablespoons coarse mustard
• 2 teaspoons salt 
• 1/2 teaspoon pepper

Instructions

1. Bring a pot of salted walter to a boil and cook the wild rice for about 45 minutes until tender. Drain and set aside.
2. Meanwhile, heat the oven to 425 degrees.  Add the squash to a sheet pan and drizzle with Koroneiki olive oil, baharat, and 1 teaspoon salt. Cook for about 30 minutes until tender. Set aside to cool for a few minutes.
3. Make the dressing by adding Meyer Lemon olive oil, apple cider vinegar, mustard, 1 teaspoon salt, and pepper to a jar. Shake well to combine.
4. Assemble the salad by adding the arugula, wild rice, and squash to a bowl. Drizzle the dressing over and gently toss to combine. Top with pomegranate, parsley, and parmesan.

Takes 1 hour

Serves 4-6