Black Rice, Squash and Pomegranate Salad

I love salads all year round.  In fact, the majority of the meals I eat are salads.  I know, boring right?  In the winter months, I just try to create heartier versions.  This meal was inspired by my Wheat Berry Salad with Cranberries.  I wanted to create a gluten free version of that.  So here you go.


Black Rice, Squash and Pomegranates - My Whole Food Life


This is a meal that will keep you full for quite some time.  It also makes about 4-5 servings.  I love the earthy and nutty flavor of black rice.  You can also use wild or brown rice.


Black Rice, Squash and Pomegranate Salad

Black Rice, Squash and Pomegranate Salad

Prep Time 15 min Cook Time 45 min


  • 3 cups cooked black rice
  • 2 cups butternut squash cubed
  • 1/2 cup pomegranate seeds
  • 2 T fresh parsley chopped
  • 1 tsp fresh thyme
  • 2 T apple cider vinegar
  • 1 T olive oil (optional)
  • Juice of 1/2 an orange or 1/4 cup orange juice
  • salt to taste


  1. Preheat oven to 400.
  2. Peel and chop the butternut squash into cubes.
  3. Place it onto a greased baking sheet with a little salt.
  4. Roast in the oven for 45 minutes.
  5. Once the rice and squash are cooked and cooled, add them to a bowl with the remaining ingredients.


Recipe Notes

This makes about 4-5 servings and should last in the fridge for at least a week. Enjoy!

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4 thoughts to “Black Rice, Squash and Pomegranate Salad”

  1. I also love salads - and all year, yes! My problem in the winter is that the options are limited. Well, not really - just different from the ease of a summer salad. Makes me think harder! I love the look of this one, though - hearty and beautiful colors! Thanks for a great idea. :)

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