Black and Wild Rice Salad with Roasted Squash

Name: Black and Wild Rice Salad with Roasted Squash
Yield: 4 servings
Ingredients: 1 1 1/2 cups black rice; 1 1/2 cup wild rice; 1 Kosher salt; 1 1/2 medium butternut squash, peeled, seeds removed, cut into pieces; 1 1/2 cup olive oil, divided; 1 Freshly ground black pepper; 1 1/4 cup red wine vinegar; 1 2 teaspoons honey; 1 2 scallions, thinly sliced; 1 1 cup pomegranate seeds; 1 1 cup microgreens or sprouts; 1 1/2 cup roasted pistachios; 1 chopped

From the kitchen of Carly

Earthy black and wild rice meets caramelized butternut squash in this substantial cold salad. Pomegranate seeds burst with tartness, while a red wine vinaigrette ties everything together. Nutty, filling, and perfect for meal prep.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/2 cups black rice
11/2 cup wild rice
1Kosher salt
11/2 medium butternut squash, peeled, seeds removed, cut into pieces
11/2 cup olive oil, divided
1Freshly ground black pepper
11/4 cup red wine vinegar
12 teaspoons honey
12 scallions, thinly sliced
11 cup pomegranate seeds
11 cup microgreens or sprouts
11/2 cup roasted pistachios
1chopped

Instructions

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