Black Rice and Butternut Squash Salad with Arugula and Pomegranate Recipe
Introduction
This Black Rice Butternut Arugula Salad is a vibrant and nutritious dish that combines nutty black rice, sweet roasted butternut squash, and peppery arugula with a burst of pomegranate seeds. It’s perfect as a light lunch or a colorful side dish.
Ingredients
- 1 cup black rice
- 2 cups diced butternut squash
- 4 cups fresh arugula
- 1/2 cup pomegranate seeds
- 1/4 cup apple cider vinaigrette
Instructions
- Step 1: Cook the black rice according to package instructions, then set aside to cool slightly.
- Step 2: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with a little olive oil, salt, and pepper, then spread on a baking sheet and roast for 25–30 minutes until tender and lightly caramelized. Let cool.
- Step 3: In a large bowl, combine the cooked black rice, roasted butternut squash, fresh arugula, and pomegranate seeds.
- Step 4: Drizzle the apple cider vinaigrette over the salad and toss gently until everything is evenly coated.
- Step 5: Serve immediately or chill briefly before serving to enhance flavors.
Tips & Variations
- For extra crunch, add toasted nuts such as walnuts or pecans.
- Use maple syrup or honey in the vinaigrette for a sweeter dressing.
- Swap arugula for spinach or kale if preferred.
- Add crumbled feta or goat cheese for a creamy texture.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. To maintain freshness, keep the dressing separate and toss before serving. Reheat the black rice and roasted squash if desired or enjoy the salad chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of rice?
Yes, you can substitute black rice with brown rice, wild rice, or quinoa for a similar texture and flavor profile.
Is this salad suitable for meal prep?
Absolutely! Keep the dressing separate until ready to eat to prevent the greens from wilting. This salad makes a great make-ahead lunch option.
PrintBlack Rice and Butternut Squash Salad with Arugula and Pomegranate Recipe
A vibrant and nutrient-packed Black Rice Butternut Arugula Salad combining nutty black rice, sweet roasted butternut squash, peppery arugula, and juicy pomegranate seeds, all tossed in a tangy apple cider vinaigrette. This salad is perfect as a hearty lunch or a flavorful side dish, blending earthy, sweet, and tart flavors with a delightful variety of textures.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Grains
- 1 cup black rice
- 2 cups water
Vegetables & Fruits
- 2 cups butternut squash, peeled and diced
- 4 cups fresh arugula
- 1/2 cup pomegranate seeds
Dressing
- 3 tablespoons apple cider vinegar
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the black rice: Rinse 1 cup of black rice under cold water until the water runs clear. Combine the rice with 2 cups of water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for about 30-35 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Roast the butternut squash: Preheat your oven to 425°F (220°C). Toss the peeled and diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash in a single layer on a baking sheet and roast for 25-30 minutes, turning halfway through, until the squash is caramelized and tender. Remove from the oven and let cool slightly.
- Prepare the apple cider vinaigrette: In a small bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, honey (or maple syrup), salt, and pepper until well combined and emulsified.
- Assemble the salad: In a large mixing bowl, combine the cooked black rice, roasted butternut squash, fresh arugula, and pomegranate seeds. Drizzle with the apple cider vinaigrette and toss gently to combine all ingredients evenly.
- Serve: Transfer the salad to a serving bowl or individual plates. Serve immediately to enjoy the fresh, vibrant flavors and contrasting textures.
Notes
- Black rice may take longer to cook than other rice varieties; ensure it is tender before removing from heat.
- Roasting the butternut squash caramelizes its natural sugars, enhancing sweetness and texture.
- You can prepare the black rice and roast the squash ahead of time and store them separately in the refrigerator for up to 3 days.
- For added protein, consider topping the salad with toasted nuts or seeds.
- The salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days, dressing kept separate until serving.
Keywords: black rice, butternut squash, arugula salad, roasted squash salad, apple cider vinaigrette, healthy salad, autumn salad, vegetarian salad
