Fall Salad with Pomegranate Vinaigrette

Step 1

Squash: Preheat oven to 400 degrees F (204 C). Peel, deseed, and cube butternut. Toss with olive oil and salt. Lay cubes on a parchment paper lined baking sheet and roast for about 20 minutes, until fork tender and edges are darkened.

Step 2

Rice: Meanwhile, cook rice according to the instructions on the package (about ½ rice with 1 cup water).

Step 3

Dressing: Combine all vinaigrette ingredients in a blender until smooth and creamy, about 30 seconds.

Step 4

Serve: Arrange all salad ingredients in individual serving bowls or simply toss together, then drizzle with vinaigrette (you may not need all of the dressing).