Preheat the oven to 430°F. Toss the pumpkin in a large metal roasting pan with the oil, salt, sage powder and black pepper. Roast for 15-20 minutes or until soft and starting to brown.

To make the dressing, whisk or shake all ingredients together. Store in the fridge, covered, until ready to use or for up to two days.

To assemble the salad, cook the wild rice mix according to package directions. Allow to cool before adding the remaining ingredients.

Once the rice has cooled down, toss it with the arugula, pomegranate seeds, feta crumbles, roasted pumpkin and the dressing. Serve immediately (if you need to assemble ahead of time, do so without the arugula and add that right before serving).