Black Rice Salad with Butternut Squash and Pomegranate Seeds

Name: Black Rice Salad with Butternut Squash and Pomegranate Seeds
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 3
Cuisine: Global
Ingredients: 158 milliliters black rice; 454 grams butternut squash; 2 Tbsps sliced green onions; 0 teaspoons kosher salt; 2 Tbsps lemon juice; 1 Tbsps maple syrup; 3 Tbsps olive oil, divided; 1 teaspoons sweet smoked Spanish paprika; 118 milliliters pecans, coarsely chopped; 3 servings Pepper to taste; 118 milliliters pomegranate seeds

Black Rice Salad with Butternut Squash and Pomegranate Seeds might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 494 calories, 7g of protein, and 28g of fat per serving. This recipe serves 3. This recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of pomegranate seeds, butternut squash, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Bring a large pot of salted water to a boil over high heat.

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Water

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Pot

Add the rice, adjust heat to maintain a lively simmer, and cook until rice is tender, about 30 minutes.

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Rice

Drain and rinse with cool water.

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Water

Preheat oven to 37

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Oven

Peel and seed squash and cut into 1-in. cubes. In a large bowl, toss squash with paprika, salt, and 1 tbsp. oil.

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Paprika

Squash

Salt

Cooking Oil

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Bowl

Spread on a baking sheet in a single layer and roast, stirring occasionally, until browned and tender, about 40 minutes.

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Spread

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Baking Sheet

Let cool.

Spread pecans on another baking sheet and toast until fragrant, stirring once, 6 to 8 minutes.

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Pecans

Spread

Toast

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Baking Sheet

Whisk together remaining 2 tbsp. oil, the lemon juice, maple syrup, and pepper in a serving bowl. Toss with reserved rice, roasted squash, green onions, and most of pecans and pomegranate seeds.

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Pomegranate Seeds