Black & Wild Rice Salad with Roasted Squash
Prep time
Cook time
Total time
Serves: 8
  • 2 cups mixed rice – wild, red, black, brown
  • Kosher salt
  • ½ medium butternut squash, peeled, seeds removed, cut into pieces
  • ½ cup olive oil, divided
  • 1 tablespoon olive oil
  • Freshly ground black pepper
  • ¼ cup apple cider vinegar (red wine vinegar works too)
  • 2 teaspoons honey
  • 2 scallions, thinly sliced
  • 1 cup pomegranate seeds
  • 1 bunch of kale with center ribs removed, cut into ~2 inch pieces
  • ½ cup roasted pistachios, chopped
  1. Preheat oven to 450°. Cook 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.
  2. Toss squash with ¼ cup oil and place spread out on a baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender (~20–25 minutes).
  3. Toss kale (make sure it is dry) with 1 tablespoon of oil and place spread out on a different baking sheet; season with salt and pepper. Roast, tossing once or twice until the leaves are crispy (~2-5 minutes).
  4. Whisk vinegar, honey, and remaining ¼ cup oil in a large bowl. Add black rice and wild rice, squash, scallions, pomegranate seeds and pistachios; season with salt and pepper and toss to combine. Sprinkle the roasted kale on top when ready to serve.
Nutrition Information
Calories: 350 Fat: 18 g Saturated fat: 2.5 g Unsaturated fat: 14.5 g Carbohydrates: 49 g Sugar: 7 g Sodium: 80 mg Fiber: 4.5 g Protein: 8 g Cholesterol: 0 g
Recipe by Chickpeas & Chocolate at