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Pomegranate Wild Rice and Roasted Squash Salad

Pomegranate Wild Rice and Roasted Squash Salad

Recipe by

  • Prep Time

    30

    Mins

  • Total Time

    45

    Mins

  • Serves

    8-10

  • Difficulty

    Medium

Preparation

  1. Put water, POM Wonderful 100% Pomegranate Juice, salt, and wild rice into a pot; cover and bring to a boil. Reduce heat to a simmer and cook for about 45 minutes or until rice has popped and is tender. Drain rice in a colander.
  2. Heat oven to 425°F. Cut squash into quarters and remove seeds and stem. Cut each piece into ½-inch slices. Brush squash slices with olive oil and season with salt and pepper. Roast in the oven for 20 to 30 minutes until tender, tossing once halfway through.
  3. For dressing, combine POM Wonderful 100% Pomegranate Juice, vinegar, and salt in a small bowl. Whisk in the olive oil.
  4. In a large bowl, combine the rice, squash, scallions, nuts, herbs, and POM Pomegranate Arils. Mix in half the dressing.
  5. Serve salad with remaining dressing on the side for anyone who wants to add more.

Ingredients

Wild Rice and Roasted Squash

  • 1 cup POM Wonderful 100% Pomegranate Juice
  • 1½ cups POM Pomegranate Arils
  • 1 cup wild rice
  • 2 cups water
  • ½ teaspoon kosher salt
  • 2 small acorn squash, skin washed
  • 1½ tablespoons olive oil
  • ½ cup scallions, sliced
  • ½ cup skinned hazelnuts, toasted and chopped
  • 1/3 cup flat-leaf parsley, chopped
  • ½ cup fresh basil, chopped
  • salt and pepper

Salad Dressing

  • 2 tablespoons POM Wonderful 100% Pomegranate Juice
  • 2 tablespoons white balsamic vinegar
  • 1/8 teaspoon kosher salt
  • ¼ cup olive oil

In This Recipe

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POM Wonderful Pomegranate Juice

POM Juice

POM Wonderful Arils
POM Arils
POM Wonderful Pomegranate Juice

Fresh Fruit