Black Rice Salad with Butternut Squash and Pomegranate Seeds

2/3 cup black rice*

1 pound butternut squash

1/2 teaspoon sweet smoked Spanish paprika*

1/4 teaspoon kosher salt

3 tablespoons olive oil, divided

1/2 cup pecans, coarsely chopped

1 1/2 tablespoons lemon juice

1/2 tablespoon maple syrup

Pepper to taste

2 tablespoons sliced green onions

1/2 cup pomegranate seeds

Step 1

Bring a large pot of salted water to a boil over high heat. Add the rice, adjust heat to maintain a lively simmer, and cook until rice is tender, about 30 minutes. Drain and rinse with cool water.

Step 2

Preheat oven to 375°. Peel and seed squash and cut into 1-in. cubes. In a large bowl, toss squash with paprika, salt, and 1 tbsp. oil. Spread on a baking sheet in a single layer and roast, stirring occasionally, until browned and tender, about 40 minutes. Let cool. Spread pecans on another baking sheet and toast until fragrant, stirring once, 6 to 8 minutes.

Step 3

Whisk together remaining 2 tbsp. oil, the lemon juice, maple syrup, and pepper in a serving bowl. Toss with reserved rice, roasted squash, green onions, and most of pecans and pomegranate seeds. Sprinkle with remaining pecans and pomegranate seeds.

Step 4

*Find black rice and smoked Spanish paprika at Whole Foods Market or other well-stocked grocery stores.

Step 5

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 244Calories from Fat 53

% Daily Value *
Total Fat 14g22%

Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 69mg3%
Total Carbohydrate 29g10%

Dietary Fiber 4.9g20%
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Black Rice Salad with Butternut Squash and Pomegranate Seeds