(This is a favorite that we made just tonight)

Ingredients for 2 people:

1 c wild rice (results in 2 cups cooked rice)
1/2 medium butternut squash, peeled, seeds removed, cut into pieces
1/2 c olive oil, divided into (2) 1/4 c
S&P
1/4 c balsamic vinegar
1 tsp honey
2 scallions, thinly sliced
1 c microgreens or sprouts
1/2 c roasted pistachios, chopped
1 c pomegranate seeds

Directions:

Preheat oven to 450

Cook rice until tender (35-40 min), drain and rinse

Spread out on a baking sheet to cool

Meanwhile, toss squash with .25 c olive oil, season with S&P, spread on baking sheet, roast, turning once, until golden brown and tender (20-25 min or more)

Whisk vinegar, honey, remaining 1/4 c oil in a large bowl

Add rice, squash, scallions, pomegranate seeds, microgreens/sprouts, pistachios and season with S&P, toss to combine

Can be made 4 hrs ahead of time without microgreens/sprouts; just cover and chill.