Black and Wild Rice Salad with Roasted Squash
A hearty and colorful salad combining nutty black and wild rice with roasted butternut squash, topped with fresh pomegranate seeds, microgreens, and pistachios in a honey-vinegar dressing.
Ingredients
- •1½ cups black rice
- •½ cup wild rice
- •1 to taste Kosher salt
- •½ medium butternut squash
- •½ cup olive oil
- •1 to taste black pepper
- •¼ cup red wine vinegar
- •2 teaspoons honey
- •2 whole scallions
- •1 cup pomegranate seeds
- •1 cup microgreens
- •½ cup roasted pistachios
- •chopped
Cooking Instructions
- 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.
40 min
- 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.
25 min
- 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.
10 min
- 4.
DO AHEAD: Salad (without microgreens) can be made 4 hours ahead. Cover and chill.
