Wild Rice, Butternut Squash & Pomegranate Salad
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 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
Directions
  1. Preheat oven to 180 degrees celsius or 356 degrees Fahrenheit
  2. Cook rice as per usual method, strain and set aside
  3. Coat the peeled and cubed butternut squash in honey and coconut oil and roast for approx 40 minutes until tender and starting to caramelize
  4. Remove seeds from pomegranate
  5. Assemble salad
Recipe by at https://www.caseyjade.com/wild-rice-butternut-squash-pomegranate-salad/