Imagine a dish that captures the essence of fall in every single bite - a vibrant, nutritious salad that transforms humble ingredients into a culinary masterpiece. This Butternut Squash Black Rice Salad is not just a recipe; it's a flavor journey that combines the nutty richness of black rice, the sweet caramelized notes of roasted butternut squash, and a symphony of textures that will make your taste buds dance with delight. Whether you're a health-conscious foodie or simply looking to impress your dinner guests, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup black rice
- 2 cups water
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Rinse the black rice thoroughly under cold water until the water runs clear, removing any excess starch.
- In a medium saucepan, combine the black rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for approximately 35-40 minutes until the rice is tender and has absorbed all the water.
- While the rice is cooking, preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Peel the butternut squash, remove the seeds, and cut into 1-inch cubes. Toss the cubed squash with olive oil, salt, and pepper until evenly coated.
- Spread the seasoned squash cubes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, turning once halfway through, until the squash is golden brown and tender.
- Once the rice is cooked, fluff it with a fork and let it cool to room temperature.
- In a large mixing bowl, combine the cooled black rice, roasted butternut squash, dried cranberries, and pumpkin seeds.
- Sprinkle chopped fresh parsley over the salad and gently toss to combine all ingredients.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve the salad warm or chilled. Can be refrigerated for up to 3 days, making it an excellent make-ahead dish.
Tips
- Rice Perfection: Rinse your black rice thoroughly to remove excess starch and ensure a fluffy, separate grain texture. Use a fine-mesh strainer for best results.
- Squash Roasting Secrets: Cut your butternut squash into uniform 1-inch cubes to ensure even roasting. Don't overcrowd the baking sheet - give each piece space to caramelize beautifully.
- Flavor Boosting Hack: Toast your pumpkin seeds in a dry skillet for 2-3 minutes before adding them to the salad to enhance their nutty flavor and add a delightful crunch.
- Make-Ahead Magic: This salad actually tastes better the next day as the flavors have time to meld. Store in an airtight container in the refrigerator for up to 3 days.
- Customization Options: Feel free to swap dried cranberries with pomegranate seeds or add crumbled feta cheese for extra richness. The recipe is wonderfully versatile!
- Temperature Tip: You can serve this salad warm, at room temperature, or chilled - making it perfect for meal prep or impromptu gatherings.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 8g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
