Roasted Butternut Squash
1 small-to-medium (2 to 2 ½ pounds) butternut squash, cut into ¾-inch cubes
1 ½ tablespoons extra-virgin olive oil
¼ teaspoon fine sea salt
Ginger Dressing
¼ cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 tablespoon grated fresh ginger
¾ teaspoon fine sea salt
INSTRUCTIONS
Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up, if desired.
Cook the wild rice: Bring a large pot of water to boil (or see Instant Pot option provided in notes). Add the rinsed rice and continue cooking, reducing heat as necessary to maintain a lively simmer, for 40 minutes to 55 minutes. It’s done when the rice is pleasantly tender but still offers a light resistance to the bite. Remove from heat, drain the rice and return the rice to the pot.
Meanwhile, roast the butternut: Place the cubed butternut squash on your rimmed baking sheet. Drizzle it with the olive oil and sprinkle with the salt. Toss until the cubes are lightly and evenly coated in oil. Arrange them in a single layer and roast for 35 to 50 minutes, tossing after 20 minutes, until they are starting to turn golden on the edges and tender when pierced through with a fork.
While the wild rice and butternut cook, prepare all of the remaining components. Chop the kale and green onion, remove the arils from the pomegranate, and whisk together all of the dressing ingredients in a small bowl.
