Cook the wild rice blend according to package directions, using broth instead of water. When the cooking is done, take it off the heat and let it rest with the lid on for about 10-15 minutes. *
Preheat the oven to 325 degrees F.
Meanwhile, prepare the stuffing. Heat 1 tablespoon of vegetable oil in a saucepan. Add in the onion, celery, salt and pepper and saute until softened, 5-7 minutes. Stir in garlic and cook for 30 seconds. Transfer into a large bowl and set aside. Do not wash the pan.
Heat butter over medium heat in the now-empty pan and add in the apple cubes. Sautee, stirring frequently, for about 5 minutes or until lightly browned. Off the stir in the lemon juice.
Place the cooked apples and wild rice blend into the bowl with the onion and celery mixture. Add in the pecans, cranberries, and sage. Give it a toss.
Transfer the mixture to a casserole dish and warm in the preheated oven for 20-25 minutes.
Garnish with pomegranate arils (if using) and chopped sage. Serve.