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Bon Appétit

Black and Wild Rice Salad with Roasted Squash

By Dawn Perry

4.3

(18)

Image may contain Plant Food Produce Dish Meal and Vegetable
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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