Butternut Squash and Wild Rice Stuffing

Ingredients

• 2 cups wild rice, rinsed
• 4 ounces kale, chopped
• 3/4 cup chopped green onion
• 4 ounces goat cheese, crumbled
• Arils from 1 pomegranate or 1/2 cup dried cranberries
• 1/2 cup raw pepitas
• 1 tsp olive oil
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1 butternut squash (2-2.5 lbs), cubed
• 1 1/2 T olive oil
• 1/4 tsp salt
• 1/4 cup olive oil (dressing)
• 2 T apple cider vinegar
• 1 T Dijon mustard
• 1 T maple syrup
• 1 T grated fresh ginger
• 3/4 tsp salt