Saladpilaf

Black and Wild Rice Salad with Roasted Squash

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

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Black and Wild Rice Salad with Roasted Squash
From epicurious.com · View original

Ingredients

Method

  1. Preheat 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.

  2. 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.

  3. 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.

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