BLACK AND WILD RICE SALAD WITH ROASTED SQUASH RECIPE - (5/5)
Provided by รก-49298
Number Of Ingredients 13
Steps:
- Preheat oven to 450. Cook black rice and wild 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. Meanwhile, toss squash with 1/4 cup oil on another baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 20-25 minutes; let cool. Whisk vinegar, honey, and remaining 1/4 cup oil in a large bowl. Add black rice and wild rice, squash, scallions, pomegranate seeds, micro greens, and pistachios; season with salt and pepper and toss to combine. Do Ahead: Salad (without micro greens) can be made 4 hours ahead. Cover and chill.
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Eva Eva
[email protected]This salad is a healthy and delicious way to enjoy roasted squash. I'll definitely be making it again.
Muneer Lali
[email protected]This salad is a great make-ahead dish. I made it the night before and it was even better the next day.
Mamman Baraatu
[email protected]I love the nutty flavor of the walnuts in this salad. They add a nice crunch, too.
Shaimah Farah
[email protected]This salad is a great way to use up leftover squash. I had some roasted butternut squash in the fridge, and it worked perfectly in this recipe.
jonno Allen
[email protected]I'm not usually a fan of rice salad, but this one is really good. The roasted squash and dried cranberries add a lot of flavor.
Yousaf Hanif
[email protected]This salad is so easy to make. I had it on the table in less than 30 minutes.
Gantumur Hashchimeg
[email protected]I made this salad for a picnic and it was a big hit! Everyone loved the unique flavor combination.
Junaid Janjua
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. It's packed with butternut squash, cranberries, and walnuts.
MD Monerul
[email protected]I loved the combination of textures in this salad. The roasted squash was soft and sweet, the rice was chewy, and the dried cranberries added a bit of tartness.
GIBcH 5O
[email protected]The dressing is simple but flavorful. I used a store-bought vinaigrette, but I'm sure a homemade dressing would be even better.
hamza rebwar
[email protected]This salad is so versatile. I can see it being served as a side dish, a main course, or even a light lunch.
Ahmad Qanit
[email protected]I added a bit of crumbled feta cheese to my salad for extra flavor. It was delicious!
Essak Kasmani
[email protected]This salad is a great way to use up leftover rice. I had some cooked brown rice on hand, and it worked perfectly in this recipe.
Landon Camilla
[email protected]I used a store-bought roasted squash for convenience, but I'm sure it would be even better if I roasted it myself.
Jackline Muthoni
[email protected]The roasted squash added a nice sweetness to the salad. I used butternut squash, but I think any type of squash would work well.
Kamogelo Mabena
[email protected]This salad was a hit at our last potluck! The combination of black and wild rice, roasted squash, and dried cranberries was unique and delicious. I'll definitely be making this again.