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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Mike Hicks
[email protected]This salad is delicious and healthy. I love the combination of the roasted squash, black and wild rice, and dried cranberries. It's the perfect salad for a light lunch or dinner.
Faith Akinsehinde
[email protected]I love this salad! It's so easy to make and it's always a hit with my family and friends. The roasted squash is my favorite part. It's so tender and flavorful.
Taj Muhammad
[email protected]This salad is a great way to use up leftover roasted squash. It's also a very healthy and flavorful salad. I will definitely be making this salad again.
Aurora Mallia
[email protected]I'm not a huge fan of squash, but I really enjoyed this salad. The roasted squash was very flavorful and the dressing was perfect. I will definitely be making this salad again.
Shekina Cheptoo
[email protected]This salad is delicious and healthy. I love the combination of the roasted squash, black and wild rice, and dried cranberries. It's the perfect salad for a light lunch or dinner.
Sulaman Sulaman khan
[email protected]I love this salad! It's so easy to make and it's always a hit with my family and friends. The roasted squash is my favorite part. It's so tender and flavorful.
ShoaibAli Jamali
[email protected]This salad is a great way to use up leftover roasted squash. It's also a very healthy and flavorful salad. I will definitely be making this salad again.
Dell Bland
[email protected]I'm not usually a fan of salads, but this one is really good. The roasted squash is what makes it. It's so sweet and flavorful. I will definitely be making this salad again.
Elia Masindi
[email protected]This salad is so delicious and healthy. I love the combination of the roasted squash, black and wild rice, and dried cranberries. It's the perfect salad for a light lunch or dinner.
Erik Steward
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved it. I especially liked the addition of the walnuts. They gave the salad a nice crunch. I will definitely be making this salad again.
Stephanie Guevara
[email protected]This salad is amazing! The combination of flavors and textures is perfect. I especially love the roasted squash. It's so tender and flavorful. I will definitely be making this salad again and again.
Sami Russom
[email protected]I was looking for a healthy and flavorful salad to make for lunch and this one fit the bill perfectly. It was so easy to make and the roasted squash added a really nice touch. I will definitely be making this salad again.
Sir from England
[email protected]This salad is absolutely delicious! I made it for my family last night and they loved it. The roasted squash was so tender and flavorful, and the dressing was perfect. I will definitely be making this salad again.
Shahnawaz B
[email protected]I've made this salad several times now and it's always a crowd-pleaser. It's so easy to make and the flavors are amazing. I love the combination of the roasted squash, black and wild rice, and dried cranberries. It's a perfect salad for a potluck or
Carl West
[email protected]This salad was a big hit at my last dinner party. The roasted squash added a sweet and smoky flavor that complemented the nutty black and wild rice perfectly. I also loved the addition of the dried cranberries and walnuts, which gave the salad a nice