Name: Black and Wild Rice Salad with Roasted Squash
Yield: Makes 8 servings
Ingredients: 1 1/2 cups black rice; 1/2 cup wild rice; Kosher salt; 1/2 medium butternut squash, peeled, seeds removed, cut into pieces; 1/2 cup olive oil, divided; Freshly ground black pepper; 1/4 cup red wine vinegar; 2 teaspoons honey; 2 scallions, thinly sliced; 1 cup pomegranate seeds; 1 cup microgreens or sprouts; 1/2 cup roasted pistachios, chopped

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Black and Wild Rice Salad with Roasted SquashDitte Isager

Fresh herbs, such as parsley and cilantro, can be subbed for the microgreens.

Also try it with:

Any grain (except amaranth)

Recipe notes

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Recipe notes

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