2tablespoonswhite wine vinegarOR apple cider vinegar
salt and black pepperto taste
For the Salad:
1cupwild rice mix
5ouncescrumbled feta cheese
Roast butternut squash: Preheat the oven to 430°F. Toss the cubed butternut squash in a large metal roasting pan with the oil, salt and black pepper. Roast for 15-20 minutes or until soft and starting to brown.
Make the dressing: To make the dressing, whisk or shake all ingredients together. Store in the fridge, covered, until ready to use (or for up to two days).
Cook the wild rice: Cook the wild rice mix according to package directions. Allow to cool before adding the remaining ingredients. To speed up cooling, rinse the cooked rice under cold water in a fine mesh sieve.
Assemble the salad: Once the rice has cooled down, toss it with the arugula, pomegranate seeds, feta crumbles, roasted squash and the dressing. Serve immediately (if you need to assemble ahead of time, do so without the arugula and add that right before serving).