Pomegranate Wild Rice and Roasted Squash Salad

Wild rice and roasted squash:

• 1 cup POM Wonderful 100% Pomegranate Juice
• ‍1½ cups POM Wonderful 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
• ⅓ 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
• ⅛ teaspoon kosher salt
• ¼ cup olive oil

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" slices. Brush squash slices with olive oil and season with salt and pepper. Roast in the oven for 20–30 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 Wonderful Pomegranate Arils. Mix in half the dressing.
5. Serve salad with remaining dressing on the side for anyone who wants to add more.