Roasted Squash and Wild Rice Salad for #SundaySupper
Serves: 4
  • 1 medium butternut squash, roasted
  • 1 cup wild rice, cooked and cooled
  • 4 cups baby arugula
  • ½ cup pomegranate arils
  • ½ cup crumbled feta cheese
  • ½ cup chopped walnuts
  • Balsamic vinaigrette (about 2-3 tablespoons per salad) - I love the recipe HERE
  1. First, roast the butternut squash. I slice the squash in half, drizzle lightly with olive oil and a sprinkle of salt, and bake at 375 degrees F for about 30 minutes until the squash is fork tender. Set aside to cool completely. Then, peel and dice into ½ inch cubes (bite size).
  2. In bowls or plates, add a bed of baby arugula (about 1 cup). Top with ¼ cup wild rice, a sprinkle of pomegranate arils (about ⅛ cup, or more if preferred), ⅛ cup crumbled feta cheese, and ⅛ cup chopped walnuts.
  3. When ready to serve, drizzle with 2-3 tablespoons balsamic vinaigrette. Serve and enjoy!
Recipe by Helpful Homemade at