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.
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
Ingredients
- 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
Instructions
- Preheat oven to 400.
- Peel and chop the butternut squash into cubes.
- Place it onto a greased baking sheet with a little salt.
- Roast in the oven for 45 minutes.
- 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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