Black and Wild Rice Salad with Roasted Squash
Black and Wild Rice Salad with Roasted Squash is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 450°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 450°F.
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, 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.