Comments 4

Fresh and Healthy: Wild Rice, Butternut Squash and Pomegranate Salad


This is such a beautiful and unique recipe I just had to share it with you. It comes from an absolutely gorgeous vegan site called A Touch of Zest. This refreshing salad is not only beautiful to look at, it is also easy to prepare and has a great balance of carbs, protein, and good fats. Let me know if you like it 🙂



1.5 cups wild rice

½ pomegranate

½ butternut squash, peeled and cubed

1 avocado, diced

1.5 cups rocket or baby spinach

1 tablespoon coconut oil

1 teaspoon honey



1. Preheat oven to 180 degrees celsius or 356 degrees Fahrenheit

2. Cook rice as per usual method, strain and set aside

3. Coat the peeled and cubed butternut squash in honey and coconut oil and roast for approx 40 minutes until tender and starting to caramelize

4. Remove seeds from pomegranate

5. Assemble salad


Happy  (and healthy) eating 🙂


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