– 1 small butternut squash peeled and cubed – 1 teaspoon salt – ½ teaspoon pepper – 2 tablespoons oil – 1 ½ cups wild rice blend – 3 cups water – 1 bay leaf – 4 tablespoons oil – 2 purple onions sliced – ½ cup walnuts chopped – 2 tablespoon pomegranate molasses or balsamic vinegar – ¼ cup olive oil – 2 tablespoon lemon juice – 4 teaspoons honey – Salt and pepper to taste – 4 mint stems diced finely – ½ cup pomegranate seeds