WINTER SALAD WITH CRANBERRY BEANS, SQUASH, AND POMEGRANATE

This salad has the chewy texture and nutty flavors I particularly crave when the nights (and probably the days) are cold, brightened with one of the glories of winter: pomegranate. For something even heartier, replace the arugula with kale; just be sure to remove the stems and to thinly slice and massage the leaves for a few minutes to make them silkier. My favorite here is cranberry beans (aka borlotti), but you can substitute navy, cannellini, pinto, kidney, or chickpeas—really, anything that you love.

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Step 1

Combine the wild rice with 2 cups water in a small saucepan over medium-high heat. Bring to a boil, then lower the heat to low, cover, and simmer until the wild rice is tender and split, 60 to 90 minutes.

Step 2

Drain.

Step 3

While the wild rice is cooking, set a large rimmed baking sheet in the oven and preheat the oven to 425°F.

Step 4

Use a serrated knife to slice off the stem end of the squash, then scoop out the seeds. Reserve the seeds for roasting, if you’d like.

Step 5

Cut the squash in half lengthwise and then crosswise into ½-inch slices. When the oven is hot, scatter the squash slices on the preheated baking sheet, making sure not to overlap any, drizzle with 2 tablespoons of the olive oil, and sprinkle with ½ teaspoon of the salt. Roast until tender, about 15 minutes. Let cool.

Step 6

In a large bowl, toss the roasted squash with the cooked rice, arugula, beans, pomegranate seeds, and the remaining ½ teaspoon salt. Drizzle the pomegranate molasses, lemon juice, and the remaining 1 tablespoon olive oil over the salad and toss to combine.

Step 7

Taste and add more salt if needed. Sprinkle the pumpkin seeds on top, garnish with the flowers or microgreens, if desired, and serve immediately.