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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