Roasted Squash With Wild Rice Salad

Ingredients

• 1 cup wild rice
• 3 cups stock
• 4 small acorn or butternut squash, halved and seeded
• oil with a high smoke point, like rice bran, canola, or grapeseed
• salt
• pepper
• 4 shallots or 8 red pearl onions, ends removed and quartered
• 4 cloves garlic, minced
• 4 cups rainbow chard, shredded
• 1/2 cup pepitas, lightly toasted
• 1/2 cup basil, finely chopped
• 1/4 cup pomegranate seeds
• ¼ cup feta, crumbled
• 1 tbsp. orange juice, plus 1 tsp. orange zest
• 1 tbsp. olive oil
• microgreens, as garnish (optional)