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; 237 milliliters microgreens or sprouts; 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

Black and Wild Rice Salad with Roasted Squash might be a good recipe to expand your side dish recipe box. This gluten free, dairy free, and vegetarian recipe serves 8. One portion of this dish contains roughly 7g of protein, 18g of fat, and a total of 374 calories. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of olive oil, kosher salt, microgreens, and a handful of other ingredients are all it takes to make this recipe so tasty.

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