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Winter Pomegranate Salad Buddha Bowl

By December 3, 2018 Recipes

12 Days of Holiday Savings! DAY 3. Take advantage of our bundle deals to create a tasty Holiday Season for you and your guests.


  • ½ butternut squash
  • 1 Tbsp Ariston Lemon Infused olive oil
  • ¼ tsp salt
  • ½ cup black rice or wild rice
  • 4 cups chopped leafy greens romaine, spinach, or kale
  • ½ cup crumbled feta cheese
  • 1 cup pomegranate seeds

Pomegranate Vinaigrette


  1. Squash: Preheat oven to 400 degrees F  Peel, deseed, and cube butternut. Toss with olive oil and salt. Lay cubes on a parchment paper lined baking sheet and roast for about 20 minutes, until fork tender and edges are darkened.
  2. Rice: Meanwhile, cook rice according to the instructions on the package (about ½ rice with 1 cup water).
  3. Dressing: Combine all vinaigrette ingredients in a blender until smooth and creamy, about 30 seconds.
  4. Serve: Arrange all salad ingredients in individual serving bowls or simply toss together, then drizzle with vinaigrette (you may not need all of the dressing).