This Persian-influenced grain salad packs a healthy punch with fiber-rich whole grains, and vitamin powerhouse butternut squash. Squash contains immune-boosting vitamin C, as well as eye-protecting beta-carotene to keep your vision sharp. Pomegranate seeds lend a kick of bright flavor and color, as well as a dose of antioxidants that’s three times more potent than green tea or red wine! Serve this salad alongside grilled salmon or chicken for a well-rounded and delicious meal.

Serves: 4

Total Time: 1 hour

Ingredients:

• 1 small/medium size butternut squashed, peeled, seeded, and cut into bitesize cubes
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• ½ teaspoon ground cardamom
• Salt and pepper, to taste
• 1 cup wild rice, cooked per package instructions
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• ½ cup pistachios, chopped
• ½ cup parsley, chopped
• ¼ cup cilantro, chopped
• ½ cup pomegranate seeds

Directions:

1. Preheat your oven to 400 degrees. On a sheet pan, toss together the squash, olive oil, cumin, cardamom, and a pinch of salt and pepper. Roast for 35-40 minutes, until tender and slightly caramelized.
2. While the squash roasts, cook the rice per package instructions. When cooked, stir in 2 tablespoons of olive oil and 1 tablespoon lemon juice, and a pinch of salt and pepper to taste, then set aside to cool.
3. Put the pistachios on a sheet pan, and toast in the oven for 4-6 minutes, until warm and fragrant.
4. When the squash is cooked, arrange it over the rice on a large plate. Top with the chopped herbs, pistachios, and pomegranate seeds. Serve while still warm. Enjoy!