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Overhead picture of black rice and butternut squash salad on a white oval platter

Butternut Squash Black Rice Salad

This fabulous Butternut Squash Black Rice Salad is healthy, fresh and bursting with bright flavor. A simple lemon-olive oil dressing ties it all together with pizazz!

Course Main, Salad, Salad Dressing, Side
Cuisine American
Keyword Butternut Squash Black Rice Salad
Prep Time 30 minutes
Cook Time 15 minutes
Servings 8
Calories 167 kcal
Author Chris Scheuer

Ingredients

For the dressing:

  • ½ cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

For the butternut squash:

  • 1 tablespoon extra virgin olive oil
  • 2 cups diced butternut squash
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

For the pecans:

  • 1 teaspoon butter
  • ½ cup chopped pecans
  • ⅛ teaspoon kosher salt

To finish the salad:

  • ½ cup dried cranberries
  • ½ medium red onion finely diced
  • ½ cup finely chopped fresh dill
  • ¼ cup finely chopped fresh mint
  • ½ cup finely chopped Italian or curly parsley, see Café Tips above in the post
  • ⅓ cup pomegranate arils or seeds optional
US Customary - Metric

Instructions

For the dressing:

  1. Combine olive oil, lemon juice, honey, salt and pepper in a small jar and shake well. Set aside.

For the butternut squash:

  1. Heat the olive oil over medium heat in a medium-large skillet. Add the chopped butternut squash and cook for 8-10 minutes, stirring occasionally, until squash is tender but not mushy. Remove from heat and transfer to a medium-size bowl.

For the pecans:

  1. Wipe out the pan with a paper towel. Heat 1 teaspoon butter in the pan over medium heat until melted and bubbly. Add the pecans and kosher salt and reduce heat to low. Cook for 4-5 minutes, stirring occasionally until the nuts are toasted and fragrant. Remove from heat and set aside.
  2. For the dried cranberries:
  3. Spray a sharp chef’s knife with cooking spray to coat. Place the cranberries on a cutting board and chop into small pieces.

For the salad:

  1. Combine the black rice, butternut squash, chopped dried cranberries, red onion, herbs and half of the toasted pecans in a large bowl. Drizzle with 3 tablespoons of the dressing and stir to combine.
  2. Transfer to a serving bowl or platter and sprinkle with remaining toasted pecans and pomegranate arils. Serve and enjoy!

Recipe Notes

See Café Tips above in post for more detailed tips and instructions.

Nutrition Facts
Butternut Squash Black Rice Salad
Amount Per Serving
Calories 167 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 1mg0%
Sodium 336mg15%
Potassium 199mg6%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 8g9%
Protein 1g2%
Vitamin A 3963IU79%
Vitamin C 13mg16%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.