Ingredients

Salad
  • 2 c. black rice, cooked
  • 1½ c. butternut squash
  • 1 tbsp. olive oil
  • 1 tsp. smoked paprika
  • 1 tsp. thyme
  • 1 tsp. garlic powder
  • ½ tsp. black pepper
  • ¼ tsp. salt
  • ½ c. walnuts, toasted and chopped
  • ½ c. pomegranate seeds
  • ¼ c. sliced green onions
Dressing
  • 3 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 1 tbsp. + 1 tsp. Dijon mustard
  • 1 tsp. honey
  • Pinch of salt & pepper

Directions

Directions: 

Salad

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.

2. Slice the butternut squash into 1” peeled cubes.

3. Add the squash to a bowl and season with the olive oil, paprika, thyme, garlic powder, pepper and salt.

4. Cook for 40 minutes, then add to a large bowl with the cooked black rice.

5. Next, add the toasted walnuts, pomegranate seeds and green onions.

Dressing

1. In a mason jar or glass, add the olive oil, lemon juice, Dijon mustard, honey, salt and pepper.

2. Use a fork or small whisk to mix together until smooth.

3. Pour the dressing over the salad and enjoy!

Leave a Reply