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Black and Wild Rice Salad with Roasted Squash

4.3

(18)

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Black and Wild Rice Salad with Roasted SquashDitte Isager

Fresh herbs, such as parsley and cilantro, can be subbed for the microgreens.

Also try it with:

Any grain (except amaranth)

Recipe information

  • Yield

    Makes 8 servings

Ingredients

1 1/2 cups black rice
1/2 cup wild rice
Kosher salt
1/2 medium butternut squash, peeled, seeds removed, cut into pieces
1/2 cup olive oil, divided
Freshly ground black pepper
1/4 cup red wine vinegar
2 teaspoons honey
2 scallions, thinly sliced
1 cup pomegranate seeds
1 cup microgreens or sprouts
1/2 cup roasted pistachios, chopped

Preparation

  1. Step 1

    Preheat oven to 450°F. Cook black rice and wild rice in a large pot of boiling salted water until tender, 35–40 minutes; drain and rinse, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool.

    Step 2

    Meanwhile, toss squash with 1/4 cup oil on another baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 20–25 minutes; let cool.

    Step 3

    Whisk vinegar, honey, and remaining 1/4 cup oil in a large bowl. Add black rice and wild rice, squash, scallions, pomegranate seeds, microgreens, and pistachios; season with salt and pepper and toss to combine.

    Step 4

    DO AHEAD: Salad (without microgreens) can be made 4 hours ahead. Cover and chill.

TagsSaladPilafBlack RiceRiceRice & GrainsWild RiceButternut SquashSquashVegetableSideDinnerGluten FreeVegetarianVeganEasyWeeknight MealsMake AheadRoastFallWinterBon Appétit

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