Step 1

Combine the wild rice with 3 cups of water in a saucepan.

Step 2

Bring to a boil, then reduce to a simmer and cover. After 40 minutes, check to see if the wild rice is tender—because it's being used in a salad, you want it tender, but still maintaining its shape and some firmness.

Step 3

Drain the rice, then stir in the vinegar and olive oil, and season with salt and pepper. Set aside.

Step 4

While the rice is cooking, preheat the oven to 400ºF and line a rimmed baking sheet with parchment paper.

Step 5

Place the root vegetables on the baking sheet and drizzle with the olive oil. Toss to coat, then season with salt and pepper.

Step 6

Roast the vegetables for about 45 minutes, stirring every 15 minutes or so, or until tender and beginning to brown on the edges.

Step 7

Combine all ingredients in a small bowl and whisk until smooth, adding more water if needed.

Step 8

Divide the wild rice and root vegetables into 4 bowls. Add the greens, dressing, and walnuts or pepitas and pomegranate arils, if using. Serve immediately.