Warm Christmas Rice Salad

Steps to make

1. 1

   Preheat oven

   Preheat the oven to 425 °F.

2. 2

   Prepare butternut squash for roasting

   2 min
   

   Place 1 pound of butternut squash cubes into the roasting tray. Toss butternut squash with 2 tablespoons olive oil and season with salt and black pepper to taste. Spread it out in one layer.

4. 3

   Roast

   15 min
   

   Roast in the preheated oven for about 15 minutes until tender.

5. 4

   Cook rice

   20 min
   

   Follow directions on the package and cook 1½ cups wild rice blend. Drain the rice if needed.

6. 5

   Combine rice and squash

   1 min
   

   Once the rice and butternut squash are ready, transfer the rice into the squash tray.

7. 6

   Add lemon juice and olive oil

   1 min
   

   Add juice of a half a lemon and 1 tablespoon extra virgin olive oil.

8. 7

   Add mint, pomegranate seeds, nuts, and feta

   2 min
   

   Add half the chopped mint, pomegranate seeds, pistachios, and crumbled feta. Toss well to combine.

9. 8

   Serve

   

   To serve, transfer the salad to a large serving platter and scatter with the remaining half of mint, pomegranate seeds, pistachios, and feta. Enjoy!