Wild Rice, Butternut Squash & Pomegranate Salad
- 1.5 cups wild rice
- ½ pomegranate
- ½ butternut squash, peeled and cubed
- 1 avocado, diced
- 1.5 cups rocket or baby spinach
- 1 tablespoon coconut oil
- 1 teaspoon honey
- Preheat oven to 180 degrees celsius or 356 degrees Fahrenheit
- Cook rice as per usual method, strain and set aside
- Coat the peeled and cubed butternut squash in honey and coconut oil and roast for approx 40 minutes until tender and starting to caramelize
- Remove seeds from pomegranate
- Assemble salad
Recipe by at https://www.caseyjade.com/wild-rice-butternut-squash-pomegranate-salad/
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