Butternut Squash Black Rice Salad

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

5 from 3 votes

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!

Prep Time30

Cook Time15

Course: Main, Salad, Salad Dressing, Side

Cuisine: American

Keyword: Butternut Squash Black Rice Salad

Servings:

Calories: 167kcal

Author: Chris Scheuer

Ingredients

1 recipe black rice see Best Way to Cook Black Rice recipe

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:

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

For the butternut squash:

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:

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.
For the dried cranberries:
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:

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.
Transfer to a serving bowl or platter and sprinkle with remaining toasted pecans and pomegranate arils. Serve and enjoy!

Notes

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

Nutrition