• Preheat oven to 450 degrees F. Cover a baking sheet with parchment paper or a silicone mat. Toss cubed butternut squash with the Valencia Orange olive oil and spread on the pan; sprinkle with salt and pepper. Roast in the oven for 35 minutes, or until tender and browned on the edges. Remove from the oven to cool.
• Cook the wild rice by first rinsing the rice, and then bringing 4 cups of water to a boil. Add the rice and Bay leaf and cook until water is absorbed. 
• Preheat another 4 Tbsp of Valencia Orange Olive Oil in a large pan. Sauté onion for 5 minutes, or until soft. Add walnuts and cook an additional 2 minutes, then add Balsamic Vinegar, tossing it into the onion and walnut mixture. Remove from heat and set aside.

Prepare the dressing:

• Combine olive oil, lemon juice and honey in a jar. Season with salt and pepper and shake to blend.
• In a large bowl, combine the squash, rice, onions, nuts and dressing. Add the pomegranate seeds and toss until well mixed and serve.