2-4TbspDry Creek Olive Co. Valencia Orange Olive Oil
1 1/2cupswild rice blend
1Bay leaf
4 TbspDry Creek Olive Co. Valencia Orange Olive Oil
1 red onion, diced
1/2cupchopped walnuts (optional)
2TbspDry Creek Olive Co. Balsamic Vinegar
1/2cuppomegranate seeds
Dressing
1/4cupDry Creek Olive Co. Valencia Orange Olive Oil
2Tbsplemon juice
4tsphoney
Instructions
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.