This beautiful salad with wild rice and butternut squash has amazing flavor and texture combinations! It’s great for your holiday table!
1 medium butternut squash, roasted
1 cup wild rice, cooked and cooled
4 cups baby arugula
½ cup pomegranate arils
½ cup crumbled feta cheese
½ cup chopped walnuts
Balsamic vinaigrette (about 2-3 tablespoons per salad)