Black and Wild Rice Salad with Roasted Squash

Ingredients for Black and Wild Rice Salad with Roasted Squash

• 275g black rice

• 110g wild rice

• Kosher salt

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

• 120ml olive oil, divided

• Freshly ground black pepper

• 60ml red wine vinegar

• 2 teaspoons honey

• 2 spring onions, thinly sliced

• 1 cup pomegranate seeds

• 1 cup microgreens or sprouts

• 1/2 cup roasted pistachios, chopped

Preheat oven to 232°C. 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 60ml 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 60ml oil in a large bowl. Add black rice and wild rice, squash, spring onions, pomegranate seeds, microgreens, and pistachios; season with salt and pepper and toss to combine.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.