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Preheat oven to 450 F. Cover a baking sheet with parchment paper or a reusable silicone mat.
Transfer cubed butternut squash to baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Mix to combine.
Roast in 450 F oven for 35 minutes, until the butternut squash is tender and browned around the edges. Remove from the oven and allow to cool.
While squash is baking, prepare rice: combine wild rice blend, water and bay leaf in a saucepan. Cook according to package instructions (wild rice takes long to cook - about 45-50 mins).
Preheat 4 tablespoons of oil in a large pan. Add purple onion slices, and cook for 5 minutes. Add walnuts and cook for an additional 2 minutes. Optional: add pomegranate molasses or balsamic vinegar, and stir to combine. Remove from heat and set aside.
Mix dressing: combine 2 tablespoons of olive oil, lemon juice and honey in a jar. Season with salt and pepper, to taste. Shake to emulsify.
In a large bowl, combine wild rice, roasted butternut squash, onions, nuts and diced mint. Season with dressing and stir well to combine.
Transfer butternut squash wild rice mixture to serving platter. Top with pomegranate seeds. Serve immediately.