Black 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
Scale
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
