Black And Wild Rice Salad With Roasted Squash Recipe

Name: Black And Wild Rice Salad With Roasted Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Preheat oven to 450u00b0F. 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.
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.
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.
4
DO AHEAD:

680

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups black rice, 1/2 cup wild rice, Kosher salt, 1/2 medium butternut squash, peeled, seeds removed, cut into pieces, and more.

Yes, Black And Wild Rice Salad With Roasted Squash falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black And Wild Rice Salad With Roasted Squash

How did you like this recipe?

Frequently Asked Questions