Black Rice Salad With Butternut Squash And Pomegranate Seeds Recipe

Name: Black Rice Salad With Butternut Squash And Pomegranate Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup black rice*; 1 pound butternut squash; 1/2 teaspoon sweet smoked Spanish paprika*; 1/4 teaspoon kosher salt; 3 tablespoons olive oil, divided; 1/2 cup pecans, coarsely chopped; 1 1/2 tablespoons lemon juice; 1/2 tablespoon maple syrup; Pepper to taste; 2 tablespoons sliced green onions; 1/2 cup pomegranate seeds

Servings: persons

2/3 cup black rice*
1 pound butternut squash
1/2 teaspoon sweet smoked Spanish paprika*
1/4 teaspoon kosher salt
3 tablespoons olive oil, divided
1/2 cup pecans, coarsely chopped
1 1/2 tablespoons lemon juice
1/2 tablespoon maple syrup
Pepper to taste
2 tablespoons sliced green onions
1/2 cup pomegranate seeds

1
Bring a large pot of salted water to a boil over high heat. Add the rice, adjust heat to maintain a lively simmer, and cook until rice is tender, about 30 minutes. Drain and rinse with cool water.
2
Preheat oven to 375u00b0. Peel and seed squash and cut into 1-in. cubes. In a large bowl, toss squash with paprika, salt, and 1 tbsp. oil. Spread on a baking sheet in a single layer and roast, stirring occasionally, until browned and tender, about 40 minutes. Let cool. Spread pecans on another baking sheet and toast until fragrant, stirring once, 6 to 8 minutes.
3
Whisk together remaining 2 tbsp. oil, the lemon juice, maple syrup, and pepper in a serving bowl. Toss with reserved rice, roasted squash, green onions, and most of pecans and pomegranate seeds. Sprinkle with remaining pecans and pomegranate seeds.
4
*Find black rice and smoked Spanish paprika at Whole Foods Market or other well-stocked grocery stores.
5
Note: Nutritional analysis is per serving.

1129

kcal

Calories

113

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.

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

You need 11 ingredients. The key ingredients include: 2/3 cup black rice*, 1 pound butternut squash, 1/2 teaspoon sweet smoked Spanish paprika*, 1/4 teaspoon kosher salt, and more.

Yes, Black Rice Salad With Butternut Squash And Pomegranate Seeds 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 Rice Salad With Butternut Squash And Pomegranate Seeds

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