Created by ellie on January 3, 2018
Step 1: Preheat oven to 450 degrees F.
Step 2: In a large pot of boiling salted water cook the rice until tender (35-40 minutes); drain and rinse, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool.
Step 3: Meanwhile toss the squash with 1/4 cup oil on another baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and under (20-30 minutes); let cool.
Step 4: In a large bowl whisk together the vinegar, honey and remaining 1/4 cup oil. Add rice, squash, scallions, pomegranate seeds, greens or herbs and pistachios; season with salt and pepper and toss.