Black Rice Salad

Prep Time: 25 min Cook | Time: 60 min | Yield: 8 servings

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:

Risotto

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!