Black & Red Rice Salad with Roasted Squash


The kind of salad that will convert anyone to being a salad lover, because it’s filled with spiced roasted butternut squash, pomegranates, rice made for kings, and delicious walnuts.


1 1/2 cups of Organic Black Jasmin Rice

1/2 cup Organic Red Jasmin Rice

Salt to taste

1/2 medium butternut squash, peeled, seeds removed, cut into pieces

1/2 cup olive oil, divided

Freshly ground black pepper

1/2 cup red wine vinegar

2 teaspoons honey

2 scallions, thinly sliced

1 cup pomegranate seeds

1 cup microgreens or sprouts

1/2 cup roasted walnuts, chopped


Step 1 - Preheat oven to 230°. Cook black rice and red 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 ¼ 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 ¼ cup oil in a large bowl. Add black rice and red rice, squash, scallions, pomegranate seeds, microgreens, and Chalo walnuts; season with salt and pepper and toss to combine.

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

Original recipe by Bon Appetit