Salad Dressing *For gluten-free, grains like quinoa or a combo of brown and wild rice would be perfect. Preheat oven to 425°F. In a medium bowl, toss squash cubes with 1 tbsp olive oil and a sprinkle of salt and pepper. Spread squash evenly on a small, parchment-lined baking sheet. Roast for 15 to 20 minutes. Give squash a stir halfway through cooking time. Squash should be tender but still have a slight bite. Squishy squash is not good! Remove from oven and let cool. In a large bowl, combine cooked grains, squash, pomegranate, feta, green onions, parsley and mint. Stir gently to combine. Pretty! Whisk together all dressing ingredients, except salt and pepper. Pour over salad. Add salt and pepper to taste. A generous grinding of both. Mix well, being careful not to squish the squash. May be served immediately or covered and chilled in the refrigerator. I prefer this salad warm or at room temperature. Makes about eight cups of salad. Cooking tip: You can use just about any grain you prefer in this salad: red and/or white quinoa (technically a seed), wheat berries, farro, bulgur, brown and wild rice combo, mix a bunch together, use couscous…whatever! Just make sure you use four cups (or so) of COOKED grains and let them cool a bit after cooking so they’re warm but not hot. I almost always cook my grains in vegetable broth for a flavor boost. Swap it: Can’t find pomegranate at the store? Use dried cranberries. Not a fan of squash? Use sweet potatoes. Top it: Garnish with some roasted, salted pumpkin seeds before serving.
