Pomegranate Wild Rice and Roasted Squash Salad
Info
Ingredients
For salad:
480ml water
240ml Biona Organic Pomegranate Juice
225g pomegranate seeds
½ tsp kosher salt
800g butternut squash, peeled and cubed
1 ½ tbsp Biona Organic Extra Virgin Olive Oil
50g scallions, sliced
65g hazelnuts, toasted and chopped
20g fresh parsley, chopped
25g fresh basil, chopped
Salt and pepper, to taste
For salad dressing:
30ml Biona Organic Pomegranate Juice
30ml white balsamic vinegar
⅛ tsp kosher salt
Method
- In a saucepan, bring the water, 240 ml pomegranate juice, ½ tsp salt, and wild rice to the boil. Reduce heat and simmer until the rice is tender. Drain and leave to cool completely.
- Preheat the oven to 200/180°C fan, and prepare a baking tray with parchment paper.
- On the baking tray, brush the squash with olive oil and season with salt and pepper. Then place into the oven for 20-30 minutes until roasted and tender.
- Make the dressing by whisking together pomegranate juice, balsamic vinegar, salt and olive oil in a bowl.
- In a large bowl, combine the rice, roasted squash, scallions, nuts, herbs and pomegranate seeds.
- Finally, serve the salad with a drizzle of the pomegranate dressing and enjoy.
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