Black & White Rice Salad With Roasted Squash
Recipe: #28877
January 03, 2018
Categories: Salads, Vegetable Salad, Pistachio, Rice, Oven Roast, Gluten-Free High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, more
"Recipe source: Bon Appetit (January 2014)"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (165.7 g)
- Calories 279.3
- Total Fat - 18.4 g
- Saturated Fat - 2.5 g
- Cholesterol - 0 mg
- Sodium - 158.2 mg
- Total Carbohydrate - 24.9 g
- Dietary Fiber - 3.3 g
- Sugars - 7.2 g
- Protein - 5.3 g
- Calcium - 43.4 mg
- Iron - 1.4 mg
- Vitamin C - 10.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 450 degrees F.
Step 2
In a large pot of boiling salted water cook the rice until tender (35-40 minutes); drain and rinse, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool.
Step 3
Meanwhile toss the squash with 1/4 cup oil on another baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and under (20-30 minutes); let cool.
Step 4
In a large bowl whisk together the vinegar, honey and remaining 1/4 cup oil. Add rice, squash, scallions, pomegranate seeds, greens or herbs and pistachios; season with salt and pepper and toss.
To make ahead - salad can be made 4 hours ahead without the greens; covered and chilled
Tips
No special items needed.
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