Black Rice and Butternut Squash Salad with Arugula and Pomegranate Recipe
A vibrant and nutritious Black Rice Butternut Arugula Salad combining tender roasted butternut squash, chewy black rice, peppery arugula, and sweet-tart pomegranate seeds, all brought together with a tangy apple cider vinaigrette. This hearty salad is perfect as a wholesome side or a light main dish.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Salad Ingredients
- 1 cup black rice
- 2 cups water
- 2 cups butternut squash, peeled and diced
- 4 cups fresh arugula
- 1/2 cup pomegranate seeds
Dressing
- 3 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the black rice: Rinse the black rice under cold water until the water runs clear. In a medium saucepan, combine the black rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 30-35 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Roast the butternut squash: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with a little olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast for 20-25 minutes, turning once halfway through, until tender and caramelized on the edges. Remove from oven and let cool slightly.
- Prepare the dressing: In a small bowl, whisk together apple cider vinegar, olive oil, honey or maple syrup, Dijon mustard, salt, and pepper until well combined and emulsified.
- Toss the salad: In a large bowl, combine the cooked black rice, roasted butternut squash, fresh arugula, and pomegranate seeds. Drizzle the apple cider vinaigrette over the salad and gently toss to combine evenly.
- Serve: Transfer the salad to serving plates or a large serving bowl. Enjoy immediately at room temperature or chilled.
Notes
- Black rice has a naturally chewy texture and a nutty flavor that complements the sweetness of butternut squash.
- Roasting the squash enhances its natural sweetness and adds depth to the salad.
- For a vegan version, ensure the honey is substituted with maple syrup or another vegan sweetener.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This salad can be served as a side dish or a light vegetarian main course.
Keywords: black rice salad, roasted butternut squash, arugula salad, pomegranate salad, apple cider vinaigrette, healthy salad, vegetarian salad, fall salad
