Cut delicata squash in half length-wise, remove seeds and slice in 1/4″ slices.

Trim and quarter brussels sprouts.

Chop apple.

Mince garlic.

Preheat oven to 400 F. Line a large baking sheet with parchment paper or coat with cooking spray. Place delicata squash, brussel sprouts, and apple in a bowl with 1 tablespoon of olive oil. Sprinkle with salt. Toss to combine. Spread on an even layer on the prepared baking sheet. Roast vegetables for 20-30 minutes until tender and slightly brown.

Meanwhile, place 1 cup of wild rice in pot with 4 cups of water. Bring to a boil and simmer for 30-40 minutes until kernels burst open. Drain water and set aside.

Add remaining 4 tablespoons of olive oil, white balsamic vinegar, garlic, mustard, and maple syrup in a mason jar. Secure lid tightly and shake to emulsify. Season to taste with salt.

When vegetables and apple are done cooking, remove from oven and let cool.

In a large bowl toss together the rice, vegetables, apples, pistachios, and pomegrante seeds. Drizzle with dressing and toss to combine. Add more dressing as needed.