Autumn Black Rice Salad

1 medium butternut squash, peeled, seeded and cubed
2 cups black rice
3 ½ cups vegetable stock
¾ cup toasted almonds, chopped
1 cup baby arugula
¼ cup + 2 Tbsp extra virgin olive oil, divided use
Zest of 1 lemon
½ tsp ground cumin
¼ tsp ground cardamom
¼ tsp cinnamon
¼ cup fresh lemon juice
¼ cup fresh orange juice
1 Tbsp minced fresh ginger
Salt and pepper to taste

Heat oven to 400°F. Toss butternut squash with 1 Tbsp olive oil; season with salt and pepper. Spread squash on two baking sheets. Roast until tender, about 20 minutes.

Place black rice and stock in medium saucepan. Heat to a boil, then reduce heat, cover and simmer for 30 minutes. Remove from heat and let stand covered for five minutes. Transfer rice to a large serving dish.

In a medium bowl, whisk together remaining olive oil, lemon zest, cumin, cardamom, cinnamon, orange juice, lemon juice and fresh ginger. Add dressing to the rice and stir. Gently mix in roasted squash and arugula. Top with almonds and pomegranate seeds. Serve at room temperature.