Black & Red Rice Salad with Roasted Squash
PREPARATION TIME: 60 MINUTES
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.
Ingredients
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
Instructions
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.