Black and Wild Rice Salad with Roasted Squash

Name: Black and Wild Rice Salad with Roasted Squash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Freshly ground black pepper; 355 milliliters black rice; 1 mediums butternut squash, peeled, seeds removed, cut into pieces; 2 teaspoons honey; 8 servings Kosher salt; 118 milliliters olive oil, divided; 118 milliliters roasted pistachios, chopped; 237 milliliters pomegranate seeds; 59 milliliters red wine vinegar; 2 scallions, thinly sliced; 118 milliliters wild rice

You can never have too many side dish recipes, so give Black and Wild Rice Salad with Roasted Squash a try. One serving contains 373 calories, 7g of protein, and 18g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. Head to the store and pick up pepper, rice, scallions, and a few other things to make it today.

Instructions

Preheat oven to 450°F. Cook black rice andwild rice in a large pot of boiling salted wateruntil tender, 35–40 minutes; drain and rinse,shaking off as much water as possible.

Ingredients you will need

Black Rice

Water

Rice

Equipment you will use

Oven

Pot

Spreadout on a rimmed baking sheet and let cool.

Equipment you will use

Baking Sheet

Meanwhile, toss squash with 1/4 cup oil onanother baking sheet; season with salt andpepper. Roast, tossing once, until goldenbrown and tender, 20–25 minutes; let cool.

Ingredients you will need

Squash