Jeweled Rice Salad

1. Stage

Cook the rice: In a large pot, bring 8 cups water and 1 teaspoon of the salt to a boil. Add the rice, return the water to a boil, and immediately reduce the heat to a gentle simmer. Simmer for 45 minutes, or until the rice is tender. Drain in a sieve or fine-mesh colander. Transfer to a large bowl.

2. Stage

Roast the squash: Preheat the oven to 450oF. On a rimmed baking sheet, mound the squash in the center. Sprinkle with 2 tablespoons of the olive oil, remaining 1/4 teaspoon salt, and pepper. Toss to coat the squash, massaging the olive oil into the cubes to coat them. Spread in one layer and roast for 20 to 25 minutes, or until tender. Remove and cool on the baking sheet.

3. Stage

Toast the nuts: In a medium skillet over medium heat, toast the almonds and pistachios until the almonds are golden and the nuts are fragrant, about 4 minutes. Transfer to a plate.

4. Stage

Cook the onions and bloom the spices: Add the remaining 1 tablespoon olive oil to the skillet. Over medium heat, cook the onions, stirring occasionally, for 4 to 5 minutes or until softened. Add the ground cinnamon, ground coriander, turmeric, and ground cloves. Stir for 30 seconds. Fold in the cranberries, raisins, and apricots and remove from heat.

5. Stage

Make the dressing: In a small bowl, combine the orange juice, vinegar, honey, salt, and pepper. Whisk in the olive oil until emulsified. Taste and add more salt or pepper, as desired.

6. Stage

Assemble the salad: Add the squash, toasted nuts, onions, spices, dried fruits, and orange zest to the bowl of rice. Toss with half the dressing (you will have more than you need). Taste and add more salt, pepper, or dressing as desired. 7 Serve: Mound the rice on a platter or in a serving bowl, and garnish with the pomegranate seeds and mint leaves. Serve at room temperature.